Ingredients
For the Filling • 2 acorn squash, halved widthwise, seeds removed • 1 tbsp. olive oil
• ½ lb. ground sausage • ½ large onion, diced • 3 c. kale, chopped • 1 tbsp. garlic, minced • 2 celery stalks, chopped • ½ large apple, diced
• ½ tsp. fresh thyme, minced • 2 fresh sage leaves, minced • 1 tsp. fresh rosemary, minced • 1 tsp. salt • ½ tsp. pepper • ⅓ c. dried cranberries, chopped
• 2 tbsp. walnuts • ½ c. feta cheese
For the Sourdough Crumb • 3 large slices sourdough • 3 sprigs rosemary, finely chopped
• 3 sage leaves • 2 tbsp. butter
PREP TIME: 15 minutes | COOK TIME: 70 minutes | YIELD: 4 servings Loaded Aco rn Squash
1. Preheat the oven to 400º F and line a baking sheet with parchment paper. 2. Turn the squash cut-side down on the baking sheet. Bake for 40 minutes, until tender. 3. While the squash is baking, cook the ground sausage in a large skillet, breaking it into crumbles as it cooks. Once the sausage is fully cooked, remove from the pan and set aside. 4. In the same pan, heat the olive oil and sauté the onions until softened, 4 to 5 minutes. 5. Add the kale, garlic, celery, apples and herbs, cooking for an additional 4 to 5 minutes. Add the sausage back in the skillet and stir to combine. 6. Cut the sourdough into small cubes. In a pan, melt the butter and fry the sage sprigs until crispy, about 1-2 minutes. Add in bread pieces and rosemary; stir to coat evenly. Remove sage sprigs and set bread crumbs aside. 7. Remove the cooked squash from the oven, and use a spoon to scoop out some of the flesh, leaving about ¼ inch around all sides. Add the removed flesh to the sausage mixture. Once mixed remove from skillet and add to a large bowl to cool. 8. Once cooled add the cranberries and walnuts, and toss to combine. 9. Fill each squash until heaping full and top with bread crumbs. Bake for 15 minutes, or until bread crumbs are lightly golden. 10.Take the squash out of the oven, and sprinkle each half with feta cheese. Bake 5 minutes more. Serve hot. Instructions Essential Living 3
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