eats, Uncategorized

kale + cranberry turkey stuffed acorn squash

This past week was full of 40 degree days, cloudy skies, and drizzling rain. You know the kind of weather that makes you want to throw on sweatpants and a sweatshirt and lay on the couch all day?

Well, that’s exactly what I did this past Saturday. I tidied up my home, caught up on some school work, and watched a couple movies wearing my favorite pair of PJs. The last two weekends have been fabulous traveling to Chicago and Nashville, but it’s great to finally be home.

Being home means cooking in which means having a pantry and fridge full of ingredients which means one big grocery shopping trip. I don’t mind grocery shopping though. In fact, I am one of those weird people that go to the grocery store as a hobby.

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This past week the deals were incredible at my local grocery store. Winter squashes were on sale for 77 cents per pound! I bought one of each: a spaghetti, a butternut, and an acorn. How could I not? Another fun find was at the meat counter: in-house made cranberry turky sausage links. How Thanksgiving, right? I immediately thought of so many potential dinner ideas. And this is the one that struck my fancy the most!

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Ingredients

  • 1 acorn squash
  • Olive oil
  • 1 artisan sausage link with casing removed*
  • 4 stems of kale
  • 1 clove garlic
  • 1/4 cup chopped onion
  • Sharp white cheddar cheese
  • Pure maple syrup

Instructions

  1. Preheat the oven to 375’F and split the acorn squash in half and scoop out the seeds inside
  2. Rub the inside of the acorn squash with olive oil and place facing up on a baking sheet
  3. Bake the acorn squash for 45 minutes (or longer depending on its size)
  4. While the acorn squash is baking, warm about 1-2 teaspoons of olive oil in a skillet
  5. Sauté the onions, garlic, and sausage for about 8 minutes
  6. Once the sausage is fully cooked, add another 2 teaspoons of olive oil and torn up kale to the skillet
  7. Cook the kale until it is fully wilted
  8. Take the acorn squash out of the oven when they are done baking and fill them with the kale and sausage mixture. Lightly sprinkle cheese on top and return to the oven for 3-5 more minutes
  9. Drizzle pure maple syrup on top of the stuffed squash and enjoy!

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*You don’t have to travel to the meat counter to find fun flavored sausages! For this recipe, try finding a sausage that incorporates savory and sweet. Chicken + apple, turkey + cranberry, beef + blueberry, ect.

 

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