I’m not sure if you noticed, but it’s fall. I KNOW. I’m just as excited as you are. When fall comes around I like to fully indulge in everything autumn, pumpkin carving, apple picking, squash stuffing… wait what? Trust me, just go with it…
This is the perfect recipe to whip up on a fall week night. It’s what I like to call a healthy comfort meal. The protein from the turkey sausage and the fiber from the kale keep this dish balanced for a week night meal, but the warmth of the squash and flavor from the leeks really make you feel like you’ve indulged in something truly decadent.
Alright then, shall we cook? Leh go-
First things first, you’ll need:
2 acorn squash (Brett and I made a full recipe of stuffing and only did one squash, keeping the rest for breakfast scrambles, which were delicious.)
salt n peppa (to season the squash) and a cooking oil of your preference
1 bunch Kale of your preference (4 tightly packed cups is the goal)
1 package turkey sausage (we used hot italian) 3 of the sausages with the casings removed is all you need
1/3 cup of chicken broth
2 cloves garlic
For the topping: 1/4 cup walnuts, 2 tablespoons parmesan cheese, 2 tablespoons gluten-free panko breadcrumbs (Ian’s makes a great option)
The first thing you need to do is wash and halve your squash. To make the halves sit nicely without rolling around, shave down the bottom to make a flat base. Spray top with coconut oil and season with salt and pepper. Once prepped, stick them in a 375 degree oven for 30-35 minutes.
Next you’ll want to start browning the turkey sausage in an oiled pan over medium heat. While it browns, begin chopping up your leek and garlic.
The white and light green part is all you need. Cut it in half and then slice.As far as the kale goes, just rinse the leaves to remove any dirt and dry in a salad spinner. Then start ripping the leaves and begin to pack the pieces into a cup until you cannot fit any more. That’s one cup, make 3 more.
This will seem like a LOT of kale, but don’t worry it will cook down.Once your turkey is browned, remove and set aside.
Then add a tablespoon more oil to the pan with your leeks. Let them sauté for 3 mins, then add in your garlic.
Give the garlic about 30 seconds, then add in all of the kale and then the chicken broth. Cover and let cook for about 5 minutes, until the Kale is nice and tender.
Add back in the sausage and mix it all together.
Your stuffing can keep warm on the stove top if your squash are still cooking in the oven. Now would be a good time to make the topping for the squash. Throw the panko, parmesan and walnuts together into a bowl and give them a toss.
Once your squash have cooked through, remove them from the oven and get ready to start stuffing.
Spoon your sausage mixture into the squash, sprinkle (generously) with your topping, and pop them back into the oven on broil for 1-3 minutes.
WARNING: Once you begin to broil, do not take your eyes off the squash. Mine were browning before I could take my oven mitts off. You just want a toasty top layer on these, so once you see/smell them turning, take ’em out!
Here you’ll want to set the squash down and admire your work. Feel free to take a couple pictures, they’re not shy. Slice and serve with a glass of red wine and a pumpkin scented candle burning in the background.
What’s your favorite fall dish to make during the week? Let me know in the comments below!