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Servings:

Sausage Stuffed Delicata Squash

This little-known member of the winter squash family grows into a cream-colored cylindrical shape with green or orange stripes. Typically, each one weighs in at a little over one pound. It has thinner skin than acorn or butternut squash, making it tender and totally edible. The flesh is sweet with a color similar to that of a sweet potato.

Total Time

1hr

0.0

0 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

Medium Delicata Squash , deseeded

•

1 Tbsp

Olive Oil , divided

•

1/4 tsp

Salt

•

1/2 tsp

Freshly Ground Black Pepper , divided

•

8 oz

Mild Italian Sausages

•

1/2 cup

Chopped Onions

•

2 cloves

Garlic , minced

•

8 cups

Kale , de-stemmed, roughly chopped

•

1/3 cup

Golden Raisins

•

1/3 cup

Chicken Stock

or Chicken Broth

•

4 Tbsp

Shredded Swiss Cheese

•

2 Tbsp

Panko Breadcrumbs

or Gluten-Free Panko Breadcrumbs

•

1/4 tsp

Ground Nutmeg

Cooking Instructions

Preheat oven to 375 degrees F (190 degrees C).

Brush cut sides of Delicata Squash (2) evenly with Olive Oil (2 tsp) . Sprinkle with the Salt (1/4 tsp) and Freshly Ground Black Pepper (1/4 tsp) . Place cut sides up on a large baking sheet. Roast for 30 minutes.

Meanwhile, in a large nonstick skillet heat the remaining Olive Oil (1 tsp) over medium heat. Add Mild Italian Sausages (8 oz) with casing removed, Onions (1/2 cup) , and Garlic (2 cloves) . Cook about 10 minutes or until sausage is browned and onion is tender, stirring to break sausage apart.

Add Kale (8 cups) , Golden Raisins (1/3 cup) and Chicken Stock (1/3 cup) ; stir to combine. Cover; cook for 8 to 10 minutes or until kale is tender, stirring occasionally. Remove from heat. Stir in Swiss Cheese (4 Tbsp) and the remaining Freshly Ground Black Pepper (1/4 tsp) .

Spoon sausage mixture evenly into squash halves. Sprinkle the Panko Breadcrumbs (2 Tbsp) and Ground Nutmeg (1/4 tsp) evenly over the sausage mixture. Bake for 10 minutes or until squash is tender and topping is golden.

Author's 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.

Nutrition Per Serving

CALORIES

544

FAT

31.9 g

PROTEIN

17.2 g

CARBS

50.1 g