Friday, August 5, 2016

Recipe: Kale and Sausage Stuffed Squash

     Lots of good stuff came in last week's CSA shipment.  Two small delicata squash were sitting on my counter.  I have to admit that I am not a big squash lover but I didn't want these to go to waste.  I remembered that last year, I had some success with making a stuffed squash and looking through my ingredients and a quick Internet search, an idea began to form.

     Delicata squash has a nice mild flavor and the outer skin can be consumed.  This does take a bit of time but it still qualifies for an easy weeknight dinner.  Try it and let me know what you think.

Stuffed Delicata Squash

Ingredients for 4 servings

2 medium delicata squash, halved and seeded
2T olive oil
12 ounces sweet Italian sausage
1/2 onion, diced
2 cloves garlic, minced
3 sage leaves, minced
pinch of nutmeg and cayenne peper
bunch of kale or spinach, coarsely chopped
1T sherry
2T chicken stock
1/4 c Swiss or Gruyere cheese, grated
1/4 c Parmesan, grated plus 2T
1/4 c Panko

1.  Preheat the oven to 375.  Place the squash on a baking sheet and drizzle with olive oil, salt and pepper.  Roast for 25 minutes.
2.  Meanwhile, prepare the filling.  In a pan, heat 1T olive oil over medium heat.  Add sausage and onion and cook until sausage is cooked through.  Add garlic and cook another minute or so.  Add sage, nutmeg, cayenne, salt and pepper.  Then add the kale, sherry and stock.  Combine and then cover and cook for a few minutes until liquid has evaporated and kale has wilted.
3. Remove from heat and add in the cheeses.
4. Spoon the mixture into the squash.  Cover with additional Parmesan and Panko.  Drizzle just a bit more olive oil onto the top. Bake for 20 minutes.


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