Stuffed Acorn Squash

Ok, there is a distinct possibility that I have blogged about this dish before, but last night, I made a really easy version that I just thought I’d share.

Check it out – four ingredients. Ok, there may have been a garnish or two, but those don’t count in the main ingredients list.

Hack an acorn squash in half (carefully, I was so tired yesterday I’m glad I didn’t hurt myself!) and roast at 400 for about 20-25 minutes, cut side down, until a fork goes in easily and they start to brown on the edges.

While the squash is roasting, sautée the kale in either beer or wine, or any other braising kind of liquid. My hubs had just opened a beer, so I asked him the splash some in for the cause. You don’t need much, just enough to wet the kale. It’ll wilt itself in the pan from there. 

Sautée til it’s soft and then mix it in a bowl with the turkey sausage. Two links of the Italian turkey sausage is my favorite, but you can really use any ground meat here.

Once the squash is mostly roasty, take it out of the oven and turn the halves over. Stuff with the kale and sausage.

Pop back into the oven, you can turn the temp down to 375, and roast for another 15-20 minutes until the sausage is cooked through. Easy peasy!

Ok, so I put a Rosemary sprig on top while roasting because I have a fresh rosemary bush (see prior posts about why – spoiler alert – it’s for my ideal dirty martini!).  This is an easy, healthy, satisfying dish.

You can enhance it with a drizzle of truffled balsamic glaze and some pistachio nuts if you’re feeling fancy!

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