Here’s another simple, rustic recipe for using squash from Vala’s Pumpkin Patch.
Acorn Squash Stuffed with Sausage, Kale and Ricotta
1 Acorn Squash
1/4 pound good quality ground sausage
1 slice whole-wheat bread, cut into small cubes
1/4 cup ricotta, plus 1 tablespoon more for topping
1/2 bunch kale, thinly sliced
Knob of butter
Salt and pepper to taste
Extra-virgin olive oil
Preheat oven to 375 degrees F. Cut the bottom off of the acorn
squash, so it can stand flat on the cutting board. Then slice it in
half and scoop out the seeds. Place the squash in a roasting pan,
flesh side up, and poke a few holes in the flesh with a fork. Put a
knob of butter in each squash (this helps the squash steam and cook
faster) and sprinkle with salt and pepper.
Saute the kale in about a teaspoon of olive oil until it is wilted and
tender. Season with salt and pepper. Let cool slightly.
In a bowl, loosely combine the sausage, bread cubes, egg, ricotta,
kale, and a drizzle of olive oil. Season mixture with salt and pepper
(this will depend on the saltiness of your sausage, so be careful!).
Don’t overwork the mixture. Lightly pack the mixture in the bowl of
each acorn squash half without pressing the filling down. Top each
filled squash with a small knob of ricotta and drizzle with olive oil.
Roast in the oven for about 45 minutes to one hour, until the flesh of the
squash is tender and the internal temperature of the sausage reaches
160 degrees F.
Written by Kelsey Vala. Kelsey is the youngest of three Vala sisters. She graduated from New York University last May and is currently working for FoodNetwork.com in New York City.