Acorn squash stuffed with quinoa, kale, and sweet Italian sausage
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Stuffed acorn squash halves look so elegant when served, like edible bowls filled with a healthy and delicious filling. Perfect for the holiday table! In this recipe, baked squash is filled with cooked quinoa and kale, sautéed Italian sausage, and topped with grated Parmesan cheese to melt the cheese. A perfect example of a healthy dish for a special occasion.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 acorn squashes (about 1 pound each), halved and seeds removed
- 5 tbsp + 1 tsp olive oil
- 1/3 cup rinsed quinoa
- 3/4 cup lightly salted vegetable broth
- 220 g raw sweet Italian sausage without casings
- Half a yellow onion, diced
- 1.5 cups Tuscan kale, stems removed, leaves coarsely chopped
- 2 cloves garlic, crushed
- 1 teaspoon fresh thyme, chopped
- 3 large fresh sage leaves, chopped
- 1 teaspoon red pepper flakes
- 1/4 cup finely grated Parmesan
We recommend
Recipes with similar ingredients: acorn squash, minced sausage, quinoa, leafy cabbage, Parmesan cheese, red pepper flakes, thyme, sage
Cooking the dish according to the recipe:
- Preheat oven to 200°C and line a baking sheet with parchment paper.
- Place the pumpkin on the prepared baking sheet, drizzle the cut sides with 2 tablespoons of olive oil, then rub the oil over the entire surface, including the rind. Sprinkle the inside of the pumpkin with salt and black pepper. Bake, cut-side down, until the pumpkin is tender when pierced with a fork and the edges are caramelized, 30 to 40 minutes.
- While the squash is roasting, heat 1 teaspoon of olive oil in a medium saucepan over medium-high heat until shimmering. Add the quinoa and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the vegetable broth and bring to a simmer. Reduce heat to low, cover, and simmer until the broth is almost completely absorbed by the quinoa, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.
- Meanwhile, heat 1 teaspoon of olive oil in a skillet over medium-high heat until shimmering. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 12-14 minutes. Using a slotted spoon, transfer the sausage to a plate, reserving the rendered fat in the skillet.
- Add the onion to the skillet with the fat and cook, stirring occasionally, until deep golden brown, 5-7 minutes. Add the kale and garlic, stir, and cook until the kale wilts, 1-2 minutes. Add the thyme and sage and stir.
- Combine the sausage, kale, and quinoa in a medium bowl with the remaining 2 tablespoons olive oil. Season with red pepper flakes, salt, and black pepper.
- After baking the pumpkin for 30-40 minutes, reduce the oven temperature to 190°C.
- Flip the pumpkin over, spoon 1/2 cup of the mixture into each half, and sprinkle with Parmesan cheese. Return to the oven and bake until the cheese is heated through and melted, 15-20 minutes.
Categories:
Similar recipes
