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sausage stuffed delicata squash

Adapted from Better Homes & Gardens 

Perfect balance of savory & sweet. Can be enjoyed as an entree or side dish.

Servings 4 to 6 servings
Author Rosemary Stelmach

Ingredients

  • 2 medium delicata squash, halved lengthwise & seeded (about 1 pound each)
  • 3 teaspoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 ounces uncooked mild italian sausage, casings removed
  • 1/2 cup chopped onion (about 3 ounces)
  • 2 garlic cloves, minced
  • 8 cups torn or roughly chopped fresh kale, stems removed (about 7 ounces)
  • 1/3 cup golden raisins
  • 1/3 cup chicken stock or broth
  • 1/4 cup shredded swiss cheese
  • 2 tablespoons panko bread crumbs (or gluten-free panko bread crumbs)
  • 1/4 teaspoon freshly grated nutmeg (or ground nutmeg)

Instructions

  1. Preheat oven to 375°F.

  2. Brush cut sides of squash evenly with 2 teaspoons of the olive oil. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon of the pepper. Place cut sides up on a large baking sheet. Roast for 30 minutes.

  3. Meanwhile, in a large nonstick skillet heat the remaining 1 teaspoon olive oil over medium heat. Add sausage, onion, and garlic. Cook about 10 minutes or until sausage is browned and onion is tender, stirring to break sausage apart. Add kale, raisins, and broth; stir to combine. Cover; cook for 8 to 10 minutes or until kale is tender, stirring occasionally. Remove from heat. Stir in cheese and the remaining 1/4 teaspoon pepper.

  4. Spoon sausage mixture evenly into squash halves. Sprinkle the breadcrumbs and nutmeg evenly over the sausage mixture. Bake for 10 minutes or until squash is tender and topping is golden.

Recipe Notes

Lacinato kale was used in this recipe. You'll start out with at least 13 ounces. Once the stems are trimmed, the net weight of the 8 cups of chopped kale should be around 7 ounces. Check this out for a quick tutorial on the best way to remove the kale stems.