Recipe of Jamie Oliver Acorn Squash with Kale and Turkey Sausage

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, acorn squash with kale and turkey sausage. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Acorn Squash with Kale and Turkey Sausage is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Acorn Squash with Kale and Turkey Sausage is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have acorn squash with kale and turkey sausage using 14 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Acorn Squash with Kale and Turkey Sausage:

1. Make ready 3 acorn squash
2. Prepare 1/2 tsp salt
3. Get 1/4 tsp black pepper
4. Make ready Olive oil cooking spray
5. Take 3 tsp olive oil
6. Get 1 lb spicy Italian turkey sausage
7. Make ready 1 large leek
8. Make ready 3 cloves garlic
9. Get 4 cups baby kale
10. Take 1/3 cup chicken broth
11. Get 1/4 cup chopped walnuts
12. Take 3 tsp parmesan cheese, freshly grated
13. Prepare 3 tbs panko breadcrumbs
14. Make ready Red pepper flakes, optional

Steps to make Acorn Squash with Kale and Turkey Sausage:

1. Preheat oven to 375 degrees F. Cut the squash in half. Cut a thin slice off the round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 40 minutes. Remove from oven; flip squash and set aside.
2. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash.
3. In a bowl, combine walnuts, Parmesan, panko and optional red pepper flakes; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

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