Delicata squash is a treat as it is. But add kale and sausage and you’ve got something truly remarkable. It’s a perfect blend of sweet, hearty, and rich. This recipe is adapted from Mountain Mama Cooks.
2 medium delicata squash, halved and seeded
2 tablespoons olive oil
6 oz Italian-style sausage, turkey or pork
1 medium leek, sliced
2 cloves garlic, minced
1 teaspoon fresh sage, minced
pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 bunch kale, coarsely chopped (about 2 heaping cups)
1 tablespoon cooking wine
2 tablespoons chicken stock or water
1/4 cup grated swiss cheese
1/4 cup grated parmesan cheese
Prior to cutting up the squash, preheat the oven to 375F. Slice the delicata in half lengthwise and use a spoon to scoop out the seeds. Place cavity-up on a baking sheet, drizzle with olive oil, and salt and pepper to your taste; roast squash for about 25 minutes.
Prepare the filling while the squash roasts. Warm olive oil in a medium sauce pan over medium heat. Add the onion and Italian sausage, stirring to evenly cook the sausage over the next 10 minutes. Add the garlic, sage, nutmeg, cayenne, salt and pepper to the meat mixture, stir thoroughly. Then add the chopped kale, cooking wine, and stock/water; stir to incorporate and then cover with a lid for about 5 minutes, stirring occasionally. Uncover. Cook until most of the moisture has evaporated and kale has started evaporated. Let the filling cool for about 12 minutes, then stir in the cheese. Taste and adjust seasoning as desired.
Remove the squash from the oven, divide the filling amongst the delicata halves, being careful not to burn yourself. Continue baking for another 20 minutes or until the squash is easily punctured with a fork.