STUFFED ACORN SQUASH WITH SAUSAGE AND KALE

Stuffed Acorn Squash With Sausage and Kale image

Provided by Lidey Heuck

Categories dinner, sausages, vegetables, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 medium acorn squash (about 2 pounds each)
Olive oil, as needed
Kosher salt and black pepper
1/4 cup raw hazelnuts, for serving (optional)
1 cup chopped shallots (about 4 shallots)
1/4 packed cup chopped fresh sage leaves
3 garlic cloves, minced
1 cup lightly packed chopped lacinato or curly kale leaves
1 pound bulk hot Italian pork sausage
Generous pinch of ground nutmeg
1/2 cup dry white wine, such as sauvignon blanc
1 cup cooked white or brown rice, or farro
1/3 cup grated Parmesan
Chopped fresh parsley, for serving (optional)

Steps:

Heat oven to 400 degrees. Carefully halve cut each squash in half through the stem, removing the stem if still attached. Scoop out and discard the seeds, and place the squash halves on a sheet pan, cut-side up. (You may want to trim the bottom of the squash halves slightly so they don't wobble on the pan.) Brush each squash generously with olive oil and sprinkle with salt and pepper. Roast until the flesh is very tender when pierced with a knife, 35 to 40 minutes.
Meanwhile, if using the hazelnuts, heat a large skillet slicked with olive oil over medium. Add the hazelnuts and toast, tossing often, until the skins begin to split and the nuts are fragrant, about 5 minutes. Transfer the nuts to a cutting board to cool. Once cooled, roll the nuts around on the board with the palm of your hand to remove some of the skins. Discard the skins, coarsely chop the nuts, sprinkle lightly with salt, then set aside.
Add 2 tablespoons olive oil to the skillet and heat over medium-low. Add the shallots and cook for 3 to 5 minutes, stirring occasionally, until translucent. Add the sage and garlic and cook for 1 minute, stirring often, until the garlic is fragrant. Add the kale and cook, tossing, just until it begins to wilt.
Raise the heat to medium-high and add the sausage, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, crumbling the sausage with a wooden spoon as it cooks, until no longer pink, about 6 minutes. Add the wine and cook, scraping any browned bits from the bottom of the pan, until about half the liquid has evaporated. Remove the skillet from the heat.
Using a small spoon, gently scrape about 3 heaping tablespoons of flesh from the cavity of each squash (you should have about 1 cup altogether) and add it to the sausage, along with the rice and Parmesan. Mix thoroughly until combined, breaking up any chunks of squash.
Divide the sausage mixture among the squash halves, filling each one to the top. (Depending on the size of the squash cavities, you may need to slightly heap the filling.) Return the sheet pan to the oven to roast for 15 to 20 minutes, or until the filling is heated through and starting to brown on top.
Sprinkle with chopped hazelnuts and parsley, if using, and serve hot.