With Fall weather upon us, it's often time to clean up your garden and harvest the year's final bounty. We love using squashes for many recipes throughout the season - starting with acorn squash! The sausage, kale and fennel mixture provide a bundle flavors that will please sweet and savory palates.
2 acorn squash, halved, seeds discarded
2 tablespoons olive oil, plus more as needed
1 pound spicy Italian sausage, casings removed, crumbled
1 large onion, diced
1 fennel bulb, diced, fronds reserved
2 packed cups baby kale
- Preheat oven to 375℉.
- Brush squash halves with oil and place hollow-side up in a baking dish. Bake 45 minutes then remove from oven.
- In a large skillet over medium heat cook sausage, breaking it up with a spoon, until browned, about 10 minutes. Transfer to a paper towel-lined plate to drain, and pour off all but 2 tablespoons fat from pan. Or add enough oil to pan to equal about 2 tablespoons.
- Sauté onion and fennel in sausage drippings until soft, 6-8 minutes. Stir in kale and cook just until wilted, about 3 minutes. Stir sausage into onions and fennel. Taste and season with salt and pepper to taste.
- Divide sausage mixture between squash halves. Drizzle with honey and bake until squash is tender, 30-35 minutes.