Perfectly roasted squash is filled to overflowing with colorful veggies and Italian sausage. Top it with Parmesan and you've got a nourishing meal that's perfect for a weeknight.
Ingredients List
2 Medium Acorn Squash
1 tablespoon Olive Oil (plus more for brushing onto the squash)
1 Yellow Onion
1 Red Bell Pepper
2 stalks Celery, small dice
Salt & Pepper
1-2 teaspoons chopped fresh thyme
3 cloves garlic
1 pound Italian sausage (mild or hot, you choose)
2 cups Torn Curly Kale
3/4 cup Parmesan Cheese
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Slice a small piece off the top and bottom of the squash so it can sit upright.
Slice the squash in half width wise (not through the stem).
Scoop out the seeds. (This is the perfect time to save some for growing later if you want).
Place the squash halves on the baking sheet and brush with Olive Oil.
Turn upside down (seed side down) and roast for 25 minutes or until the squash is fork tender.
Meanwhile, make the filling.
Over medium heat, warm 1 tablespoon of olive oil in a large skillet.
Add the Onion, Bell Pepper and Celery.
Sauté till the Onion is translucent, about 3-5 minutes.
Season with Salt and Pepper.
Stir in the chopped fresh Thyme.
Then add Garlic and Sausage.
Continue to sauté for another 8 minutes or until Sausage is cooked.
Place the kale on top of the sausage mixture and cover the skillet to steam for 1-2 minutes.
Stir and recover to continue steaming cake if necessary.
Once the kale is wilted, remove from heat and set aside.
Once the squash is done, remove them from the oven and turn the heat to broil.
Flip the squash bowls seed side up again and divide the sausage/kale mixture evenly among the squash.
Top with Parmesan Cheese and broil till cheese is melty and bubbly.
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