Acorn squash and kale are two of fall's most delicious and versatile vegetables. Acorn squash, a winter squash known for its sweet, nutty flavor and dark green skin, is packed with vitamins and minerals, making it a nutritious addition to any meal. Kale, a leafy green vegetable, is also rich in nutrients and antioxidants, providing a boost to your immune system. When combined in this dish with savory pancetta and hearty penne pasta, they create a symphony of flavors and textures that will tantalize your taste buds. This recipe also includes three variations: a vegetarian version, a vegan version, and a version with sausage. Each variation is just as delicious as the original, so you can choose the one that best suits your dietary preferences.
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ACORN SQUASH WITH KALE AND SAUSAGE
Feel-good food: New research shows the vitamin C in acorn squash may help boost your mood.
Provided by Larraine Perri
Categories Bake Thanksgiving Dinner Sausage Kale Squash Fall Healthy Self Sugar Conscious
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.
STUFFED ACORN SQUASH WITH SAUSAGE AND KALE
Provided by Lidey Heuck
Categories dinner, sausages, vegetables, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Carefully halve cut each squash in half through the stem, removing the stem if still attached. Scoop out and discard the seeds, and place the squash halves on a sheet pan, cut-side up. (You may want to trim the bottom of the squash halves slightly so they don't wobble on the pan.) Brush each squash generously with olive oil and sprinkle with salt and pepper. Roast until the flesh is very tender when pierced with a knife, 35 to 40 minutes.
- Meanwhile, if using the hazelnuts, heat a large skillet slicked with olive oil over medium. Add the hazelnuts and toast, tossing often, until the skins begin to split and the nuts are fragrant, about 5 minutes. Transfer the nuts to a cutting board to cool. Once cooled, roll the nuts around on the board with the palm of your hand to remove some of the skins. Discard the skins, coarsely chop the nuts, sprinkle lightly with salt, then set aside.
- Add 2 tablespoons olive oil to the skillet and heat over medium-low. Add the shallots and cook for 3 to 5 minutes, stirring occasionally, until translucent. Add the sage and garlic and cook for 1 minute, stirring often, until the garlic is fragrant. Add the kale and cook, tossing, just until it begins to wilt.
- Raise the heat to medium-high and add the sausage, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, crumbling the sausage with a wooden spoon as it cooks, until no longer pink, about 6 minutes. Add the wine and cook, scraping any browned bits from the bottom of the pan, until about half the liquid has evaporated. Remove the skillet from the heat.
- Using a small spoon, gently scrape about 3 heaping tablespoons of flesh from the cavity of each squash (you should have about 1 cup altogether) and add it to the sausage, along with the rice and Parmesan. Mix thoroughly until combined, breaking up any chunks of squash.
- Divide the sausage mixture among the squash halves, filling each one to the top. (Depending on the size of the squash cavities, you may need to slightly heap the filling.) Return the sheet pan to the oven to roast for 15 to 20 minutes, or until the filling is heated through and starting to brown on top.
- Sprinkle with chopped hazelnuts and parsley, if using, and serve hot.
ACORN SQUASH SOUP WITH KALE
Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
- Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.
- Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.
Nutrition Facts : Calories 165 g, Fat 3 g, Fiber 4 g, Protein 6 g
ROASTED ACORN SQUASH PASTA WITH KALE AND ALMONDS
The mix of pasta, garlic, olive oil and squash is classic but here we throw in kale and toasted almonds on top for healthy, more complex flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, garlic, and 1 tablespoon oil and arrange in a single layer; season with salt and pepper. Bake until squash is soft and lightly golden, 20 to 25 minutes, tossing halfway through. Remove garlic from skins and toss with squash.
- Meanwhile, in a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add kale and cook 1 minute. Reserve 1/2 cup pasta water, then drain. Return pasta and kale to pot, add squash mixture and remaining 2 tablespoons oil, and season with salt and pepper. Toss to combine, adding enough pasta water to create a light sauce that coats pasta. Serve topped with almonds.
Nutrition Facts : Calories 530 g, Fat 16 g, Fiber 7 g, Protein 16 g, SaturatedFat 2 g
ACORN SQUASH AND KALE OVER PENNE
Make and share this Acorn Squash and Kale over Penne recipe from Food.com.
Provided by dicentra
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place squash in a casserole dish with 1/4 cup water.
- Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.
- Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover.
- Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.
Nutrition Facts : Calories 288.2, Fat 6.9, SaturatedFat 2.5, Cholesterol 9.8, Sodium 309.9, Carbohydrate 50.4, Fiber 8.4, Sugar 0.1, Protein 10.9
Tips:
- Choose the right squash: Look for acorn squash that is heavy for its size and has a deep orange color. Avoid squash that has blemishes or soft spots.
- Roasting the squash brings out its natural sweetness: Cut the squash in half and scoop out the seeds. Drizzle the squash with olive oil, salt, and pepper. Roast the squash at 425 degrees Fahrenheit for 25-30 minutes, or until it is tender.
- Sauté the kale until it is wilted: Heat olive oil in a large skillet over medium heat. Add the kale and cook, stirring occasionally, until it is wilted and tender, about 5 minutes.
- Use a flavorful cheese: The cheese used in this recipe adds a lot of flavor. Parmesan cheese is a classic choice, but you could also use cheddar, Gruyère, or fontina.
- Serve immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become mushy if it sits for too long.
Conclusion:
This acorn squash and kale over penne is a delicious and healthy meal that is perfect for a weeknight dinner. The roasted squash is sweet and flavorful, the kale is wilted and tender, and the cheese adds a rich and creamy flavor. The whole dish is tossed in a light and flavorful sauce that brings all the flavors together. If you are looking for a new and exciting way to enjoy acorn squash, this recipe is definitely worth trying.
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