Stuffed Acorn Squash with Kale, Sausage and Raisins
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 2 acorn squash, halved down the middle, seeds removed
  • 4 cups kale, roughly chopped
  • 1 large leek, white and light green parts only, halved and sliced
  • 6 oz turkey sausage
  • ½ cup raisins
  • olive oil
  • ¼ cup Parmesan cheese
  • ¼ cup chopped walnuts
  • 2 cloves garlic finely chopped
  • pinch of breadcrumbs
Instructions
  1. Heat the oven to 400 degrees. Cut the acorn squash in half and scoop out the seeds and place skin side down in a shallow baking dish. Fill the bottom of the dish with water until it covers the bottom of the squash. Cook for 60 minutes until squash is tender.
  2. Tip: Heat squash in the microwave for about 3 minutes before cutting in half. It will slightly soften the squash making it much easier to cut into.
  3. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown about 6 minutes and transfer to a bowl. To same skillet, add another teaspoon of oil and leeks. Cook until leeks are soft about 3-5 minutes. Add garlic; cook, 30 seconds. Add kale and chicken broth. Cover and cook until kale is tender about 5 minutes. Stir in the sausage and the raisins.
  4. Take down the oven heat to 350. Once the squash is finished cooking, set aside to slightly cool then stuff each squash to the brim with the filling. Top each squash with walnuts, Parmesan cheese and breadcrumbs. Sprinkle the edges of the squash with a little salt and pepper. Place the stuffed squash on a baking sheet and cook in the oven for 15 minutes.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/stuffed-acorn-squash-with-kale-sausage-and-raisins/