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Alright, don’t linger, let’s task this acorn squash with kale and turkey sausage formula with 14 materials which are undoubtedly easy to receive, and we have to process them at the very least through 3 methods. You should commit a while on this, so the resulting food could be perfect.

Composition - Acorn Squash with Kale and Turkey Sausage:

1. Need 3 acorn squash
2. Prepare 1/2 tsp for salt
3. Need 1/4 tsp - black pepper
4. Need - Olive oil cooking spray
5. Make ready 3 tsp olive oil
6. Take 1 lb - spicy Italian turkey sausage
7. Take 1 large leek
8. Prepare 3 cloves of garlic
9. Need 4 cups baby kale
10. Give 1/3 cup for chicken broth
11. Require 1/4 cup - chopped walnuts
12. Get 3 tsp parmesan cheese, freshly grated
13. You need 3 tbs for panko breadcrumbs
14. Make ready - Red pepper flakes, optional

Acorn Squash with Kale and Turkey Sausage start cooking:

1. Preheat oven to 375 degrees F. Cut the squash in half. Cut a thin slice off the round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 40 minutes. Remove from oven; flip squash and set aside.
2. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash.
3. In a bowl, combine walnuts, Parmesan, panko and optional red pepper flakes; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

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