Hearty Stuffed Squash
Spicy olive oil & Italian sausage pair with sweet balsamic vinegar & squash for a filling meal or a hearty side dish. The combination of nutty, sweet and spicy, makes this recipe irresistible.
This recipe serves 2 as a main course or 4 as a smaller meal with other sides (we love to serve it with an arugula salad or steamed green beans!).
Ingredients
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3 tablespoons The Olive Scene Chipotle Olive Oil
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3 tablespoons The Olive Scene Black Currant Balsamic Vinegar, divided
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1 medium or large acorn, delicata or small butternut squash
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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6 oz spicy Italian sausage, bulk or with casings removed (turkey, or chicken sausage as work well)
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3 green onions, sliced
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2 clove garlic, minced
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2 cups tightly packed baby kale or torn kale leaves
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3 tablespoons chicken stock
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¼ cup pine nuts or pepitas
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2 tablespoons grated fresh Parmesan
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2 tablespoons panko breadcrumbs
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1/2 tablespoon The Olive Scene Roasted Walnut Oil
Instructions
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Preheat oven to 375°.
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Optional step to make cutting the squash easier: using a fork, poke each squash 5-6 times so steam can escape. Put in microwave on high for 2 minutes. Remove carefully and let cool a couple of minutes.
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Halve the squash down the middle, and remove the seeds. Cut a thin slice off the round bottom side of each squash half to create a stable base for when filling and broiling the squash. Score the inside of the squash with a sharp knife and brush each half with 1/2 tablespoon of oil and 1/2 tablespoon of vinegar. Allow to sit upright for 5 minutes for the oil and vinegar to penetrate the scoring. Sprinkle squash with salt and pepper.
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Coat a foil-lined baking sheet with cooking spray, place squash flesh side down and bake until golden and tender, 30 - 40 minutes. Remove from oven; flip squash and set aside.
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While the squash is cooking: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Cook the sausage through, breaking into pieces (about 6 minutes), and transfer to a paper towel-lined dish to drain.
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Add final tablespoon of olive oil to the same pan and cook the onions until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add kale and combine. Add the chicken stock and 1 tablespoon balsamic vinegar. Cook until kale is tender, about 5 minutes, Stir in sausage and remove from heat.
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When the filling is cooked and the squash is done roasting, divide the filling between the squash “bowls.”
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Combine the nuts, Parmesan, panko breadcrumbs, and the nut oil of choice in a small bowl. Sprinkle evenly over squash.
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Place in oven and roast 5 minutes.
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Leave squash in the oven and turn oven to broil, and broil the squash an additional 2-3 minutes until the topping is golden brown, about 2 minutes.
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Let cool 5 minutes and drizzle remaining Black Currant Balsamic Vinegar over the finished squash before serving. If serving 4, cut each half into half again at the table.
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If you want this recipe spicier, try either Harissa, Cayenne, or Baklouti Oil
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any roasted nut oil from The Olive Scene will work with this recipe
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Red Apple, Elderberry, Fig or 18 YR Traditional Balsamic Vinegars are also fabulous in this dish