Oh, and Happy Halloween!
|Apologies for the quality of the photo, I only had my phone with me|
Stuffed Squash (serves 4-6):
2 acorn squash (or small pumpkins), halved vertically and seeds scooped out
.75 lb breakfast chicken sausage links, removed from the casings
1 sweet onion, diced
3 carrots, peeled and diced
4 garlic cloves, minced
2 cups of raw kale
1 heaping cup of diced stale bread
1 cup of chicken broth
5-6 sage leaves, minced finely
1/2 cup or more of graded Parmesan cheese
Preheat oven to 400F.
Brush the halved squashes with olive oil and season liberally with salt and pepper. Dust the squashes with whatever seasonings you like (I used nutmeg, cinnamon and chili powder) maybe 1/4 tsp of each. Flip over so they're face down and roast in the oven for 30-40 minutes until the squash is soft but not mushy.
Take out of the oven, flip over and let cool for a few minutes.
While the squash is roasting, heat a little oil in a deep skillet and brown the chicken sausage, breaking it up with the back of your spoon into smaller bits. Once browned, take out with a slotted spoon and let cool and drain on a paper towel.
Add the diced onion, carrots and garlic, season with salt and pepper and saute for 4-5 minutes until the onion is translucent. Add the kale and cook for another few minutes.
Add the bread and the chicken broth and stir to combine.
Now it's time for the squash, take a spoon and carefully scoop out some of the flesh, not all of it, and contribute it to the stuffing mixture. Be careful, the squash is still very hot and it's easy to puncture the skin, we need the skin in tact. Once you scoop out all four squash halves, add half of the Parmesan cheese mixture, a little more salt and pepper along with the minced sage. Stir together and taste for seasonings.
Return the stuffing mixture back to the hollowed out squashes equally distributing the stuffing. Sprinkle the remaining of the Parmesan onto each squash and bake for another 10 minutes.