Sausage Stuffed Acorn Squash
3 acorn squashes, cut in half, root tip to stem, scrap out the seeds and stringy flesh
2 tablespoons brown sugar
2 tablespoons olive oil
salt and pepper, to taste
Drizzle the olive oil over the squashes; rub with brown sugar and season with salt and pepper. Place cut side down on a sheet tray that has been lined with parchment paper. Roast at 375˚F for 20-25 minutes or until tender to a knife tip.
½ pound mild Italian sausage, casing removed
2 shallots, minced
2 cloves garlic, minced
2 leeks, sliced into half moons
plain breadcrumbs, toasted until golden brown
½ bunch dandelion greens, cut into thick strips (if available)
1 small bunch broccolini, cut into small florets
pinch chili flake
honey, to drizzle
olive oil, for drizzling
Place the sausage in a large pan over medium-low heat and cook, smashing down with a wooden spoon to crumble it well. Add the garlic and shallots and stir until soft, add the leeks and chili flake for another 4 minutes.
Bring a small pot of water to a boil, cook the broccolini for about 1-2 minutes or until tender, remove and add the dandelion for 1 minute, remove and allow to drain well.
Mix the greens and the rest of the ingredients together in a bowl; stuff the squash, bake at 350˚F for about 6-8 minutes; serve warm. Drizzle with honey and olive oil.
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