Friendly Food-Stuffed Squash

I had the opportunity to drive up to Boston from New York recently to spend the weekend with my friend Tracy and her family. I was eager to have some time on the open road, listening to my music while spotting all  of the Fall colors in the trees, a mini little road trip all for me…..and it turns out every other person with a car and a desire to really see Fall. Tracy told me that this time of year there are a lot of “Leaf Lookers” which clogged up the roads, tweaking my desire to drive on the open road.

I arrived at Tracy’s house just in time for dinner, which was great because after the long ride I was ready! Tracy had been wanting to try a stuffed squash recipe and had all the ingredients ready to go. What a perfect “Friendly Food” opportunity!

We started by halving the squash, cleaning out the seeds and roasting them in the oven cut side down for about 30 minutes. On the stovetop we browned the sausage with onions, garlic and olive oil, once that was fully cooked we added piles of fresh kale to wilt down into the mixture. We poured in some white wine and some chicken broth to help the kale soften and simmer.

This mixture was then spooned into the roasted squash halves and topped with breadcrumbs and parmesan and tossed back into the oven to broil.

This meal was the perfect fall comfort food and it was healthy as well! If I was cooking Thanksgiving dinner I would consider adding this to the menu. Everyone loved it except Tracy’s eight year old son Chris who opted to not even try it. I can’t say that I blame him, it looked very vegetable-y which has never been a hot ticket item at that age.

Tracy is such a whiz in the kitchen, she didn’t use or need a recipe. I have compiled a makeshift recipe here:

Ingredients:
Sausage
Onions
Garlic
Kale
White Wine (for both you and the pan)
Chicken Broth
Bread Crumbs
Parmesan cheese – grated
Squash

Directions:
Halve and clean the squash. In the oven roast the squash cut side down for thirty minutes or until soft.
Brown the sausage, mix in onion and garlic. Once fully cooked add the kale to the top of the mixture along with some white wine and chicken stock.
Spoon the sausage kale mixture into the squash halves. Top with breadcrumbs and parmesan and broil until golden.

 

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