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Twice-Baked Acorn Squash with Sausage and Kale


  • Author: FromAway.com
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 70
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Ingredients

  • 2 acorn squash, halved lengthwise, seeds removed
  • 2 tablespoons olive oil
  • ¾ lb. loose hot Italian sausage
  • 1 bay leaf
  • ¼ cup stock
  • ¼ cup red onion, thinly sliced
  • 2 cups baby kale
  • ½ teaspoon nutmeg
  • Kosher salt and freshly ground pepper
  • 1½ cups Gruyere, grated

Instructions

  1. Preheat oven to 400.
  2. Pour 1 tablespoon olive oil over squash. Place cut side down in a baking pan and cook, 45-50 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a large skillet, season sausage with salt and bay leaf, brown over medium-high heat. Remove to a large bowl.
  4. Turn down heat to medium-low and add stock, stirring up sausage bits from the bottom of the pan. Add onion and cook, 2-3 minutes. Add kale, season with salt, pepper, and nutmeg, wilt. Combine with sausage.
  5. Remove squash from the oven and carefully scoop out ¾ of the flesh. Incorporate into sausage and kale. Taste and season with salt, if necessary.
  6. Return mixture to the hollowed-out squash halves.
  7. Top with grated Gruyere cheese.
  8. Change the oven setting to broil and put the baking pan with the squash in, 5-10 minutes, until the cheese is bubbling and brown.

Nutrition

  • Serving Size: 4
  • Calories: 634
  • Sugar: 1
  • Sodium: 841
  • Fat: 47
  • Saturated Fat: 18
  • Unsaturated Fat: 26
  • Trans Fat: 0
  • Carbohydrates: 28
  • Protein: 28
  • Cholesterol: 109