roasted butternut squash with sausage and kale fil
Category
Entrees - Maindishes
Sub
Category
None
Servings
2
Ingredients
1 butternut squash, seeded, frizzled with olive oil, and seasoned with salt and pepper 1 lb
1/2 cup fresh bread crumbs
2 tsp olive oil
2 tsp chopped fresh parsley
1 tsp minced lemon zest
red pepper flakes to taste
4 oz bulk Italian turkey sausage
2 tsp olive oil
1 Tbsp minced shallots
2 tsp minced garlic
1 Tbsp dry sherry
1 cup halved cherry tomatoes
1/2 cup diced Braeburn apple
2 tsp minced fresh sage
2 cups stemmed, chopped kale
1/4 cup canned chicpeas, drained and rinsed
1/4 cup diced white cheddar
Instructions
Preheat oven to 400. Lina a small baking sheet with foil.
Roast squash halves on prepared baking sheet until tender, 40-45 minutes. Meanwhile,prepare crumb topping and stuffing.
Toast crumbs in tsp oil in a nonstick skillet over medium high heat until crisp and brown, about 2 mins. Off heat, stir in parsley and zest; season with salt and pepper flakes. Transfer crumbs to a plate; return skillet to burner over medium high heat.
Saute sausage in 2 tsp oil until beginning to brown, breaking up chunks with spoon. Add shallots and garlic; cook 2 minutes.
Deglaze skillet with sherry, then stir in tomatoes, apple, and sage; saute 2-3 minutes. Add kale and chickpeas; cook until kale wilts, 2-4 mins. Off heat, stir in cheddar; season with salt.
To serve, divide filling between roasted squash halves and sprinkle with crumb mixture.
Originally Submitted
10/20/2013
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