Stuffed Delicata Squash

Serves 4-8 (depending on hunger level!) | Cook time: 1 hour

Tools

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2 baking sheets

Parchment paper

Chef’s knife

Cutting board

Large nonstick skillet

Spatula

Aluminum foil

Box grater

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Ingredients

#ingredients

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4 delicata squash, halved (try to buy squash that are as uniform in size as possible)

1 head of garlic (the entire bulb)

Extra-virgin olive oil

1 pound Jimmy Dean sage sausage (or any ground sausage)

Kosher salt and freshly ground black pepper

½ cup panko breadcrumbs

1 honey crisp apple, grated

8 ounces white Cheddar cheese, grated

10 ounces chopped, washed kale (store-bought in a bag)

1 tablespoon balsamic vinegar

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Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Trim the ends of the delicata squash and the top off the garlic bulb to expose the cloves.

3. Cut the squash in half vertically, scoop out the seeds, and place cut-side down on the baking sheet with the garlic. Drizzle with olive oil and season with salt and pepper.

4. Wrap the garlic in aluminum foil and roast both for 30 to 40 minutes until tender.

5. Meanwhile, cook the sausage in a large nonstick skillet over medium-high heat until browned, about 6 to 8 minutes.

6. Grate the apple and add it to the skillet along with panko breadcrumbs. Stir to combine.

7. Once the squash and garlic are cool enough to handle, squeeze the garlic into the sausage mixture. Scoop out some squash flesh and add it to the skillet along with half of the shredded cheese. Stir well and season to taste.

8. Fill the squash skins with the mixture and top with remaining cheese. Bake for 10 minutes until cheese is melty.

9. On a second baking sheet, toss kale with olive oil, balsamic vinegar, and salt. Bake alongside the squash for 8 to 10 minutes until crispy.

10. Serve stuffed squash warm with a side of kale salad. ENJOY!

FINISH:

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