Stuffed Delicata Squash with Sausage.
Ingredients
- 4 Delicata Squash cut in half from the stems to the base, seeds scraped out and removed
- 2 pounds Ground Pork Sausage
- 8 ounces Baby Bella Mushrooms finely chopped
- 1 bunch Dinosaur Kale chopped
- 1 cup Half and Half or ½ cup half and half ½ cup chicken broth
- ½ cup Pecorino Romano grated
- 2 cups Monterey Cheese shredded
- 1 Sweet Onion diced
- 4 cloves Garlic minced
- 1 teaspoon Poultry Seasoning
- 3 tablespoons Avocado Oil
- Salt and Pepper to taste
Instructions
Roast the squash
- Preheat the oven to 425℉. Cut the squash in half and remove the seeds. Place the squash on a parchment lined baking sheet and drizzle with 2 tablespoons of avocado oil and sprinkle with salt and pepper.
- Bake for 25 minutes until the edges are golden brown and the flesh is tender. Remove from oven. Then lower the oven temperature to 375℉.
Make the filling
- In a large skillet over medium-high heat, heat 1 tablespoon of avocado oil to the skillet then add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
- Next add the mushrooms, onion, and kale to the skillet season with salt, pepper, and poultry seasoning. Sauté the meat and vegetables for 5 minutes, until the mushrooms are tender, onions are soft, and the kale is wilted.
- Add the half and half and 1 cup Monterey cheese. Stir everything together until the sauce is creamy and the cheese has melted.
- Stuff the roasted delicate squashes and top with the remaining 1 cup Monterey cheese and the Pecorino Romano.Bake at 375℉ for about 15 minutes until bubbly and lightly golden on top. Sprinkle with fresh herbs if desired.