Autumn's Stuffed Acorn Squash - | WBTV Charlotte

Autumn's Stuffed Acorn Squash

Presented by Joy Turner, Johnson & Wales University
 

Autumn’s Stuffed Acorn Squash

2 medium acorn squash,                                            2 cloves of garlic, minced                              

halved down the middle,                                4 ½ c. kale, chopped

seeds removed                                                1 c. cooked rice (or other cooked grain)       

½ t. Kosher salt                                                           ½ c. chicken broth

¼ t. freshly ground black pepper                                2 T. parmesan, grated

8 oz. breakfast sausage                                              4 T. panko

1 small onion, small dice

Method of Preparation:

Heat oven to 375°. Cut a thin slice off round side of each squash half. This creates a stable base. Sprinkle with salt and pepper. Place squash flesh side down on a sheet plan lined with parchment paper until fork tender, approximately 30 minutes. Set to the side till service. In a large nonstick skillet over medium heat cook sausage breaking into pieces until thoroughly cooked, 5-7 minutes. Remove from pan and place on a paper towel lined plate to absorb excess oil. In the same skillet with the remaining dripping, add onion and cook till translucent, approximately 4 minutes, add garlic cook briefly, 30 seconds. Add kale and turn over in the skillet, add broth. Cover and cook 5 minutes until the kale is fork tender. Add rice or grain and cook 3 minutes with the kale. Stir in the sausage. Divide mixture evenly between the squash. Sprinkle the stuffed acorn with parmesan and panko. Broil until panko and parmesan are golden, approximately 1 ½-2 minutes.  Serve immediately.

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