If you find yourself struggling to make an appetizer over the holidays, don’t you worry. I’ve got your back.
Yep, I’ve been working hard to make sure you have something edible to serve your guests. And guess what, I think I nailed it!
How about some kale and sausage stuffed delicata squash?
Wait, you haven’t tried delicata squash yet?
I know I am more of a butternut girl, but there is no denying how delicious this winter squash is. And guess what, you can even eat the skin. No peeling necessary. Win win!
Taylor went back for thirds. I was a happy cook!
We served our squash with a simple arugula salad. The flavors screamed comfort and this meal would be a great addition to any holiday dinner party.
Kale and sausage stuffed delicata squash:
3 medium-sized delicata squash, halved and seeded
1 1/4 pound Italian style chicken sausage (casings removed)
3 tbs extra virgin olive oil
1 bunch curly kale, chopped into bite sized pieces
1 medium-sized yellow onion, chopped
3-4 cloves garlic, minced
1/2 tsp dried sage
dash of cayenne pepper
dash of nutmeg
2 tbs cooking sherry
3 tbs chicken stock (or water)
3/4 cup gruyere cheese
1/4 cup breadcrumbs
salt and pepper
Preheat oven to 375. Drizzle olive oil and salt and pepper onto halved squash. Place cut side up in the oven for 25 minutes. While squash is roasting prepare your filling. Heat olive oil in a large skillet. Add sausage and onion. Cook for about 10 minutes (until sausage is cooked through) stirring and breaking up the sausage. Add the garlic, sage, nutmeg, and cayenne. Stir. Add kale, sherry, and stock. Stir. Cover pan and simmer for about 3-5 minutes until kale is starting to wilt and moisture is evaperating. Remove filling from stove and let cook for a few minutes. Add cheese and stir. Scoop filling into each squash. Top with breadcrumbs and bake in the oven at 375 for 20 more minutes. Serve warm.
Getting ready for the oven.
So good. Definitely make this over the holidays! Enjoy