- 1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3" slices
- 1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3" slices
- 2 tbsp plus 1/4 cup extra-virgin olive oil, divided
- sea salt
- freshly ground black pepper
- 4 tsp unpasteurized apple cider vinegar
- 1/2 cup cooked wheat berries, drained, cooled
- 2 oz small red or green mustard leaves (about 4 cups, loosely packed)
- 2 oz arugula leaves (about 4 cups, loosely packed)
- 1/4 cup thinly sliced red pearl onions or shallots
- 4 oz aged goat cheese, rind removed, shaved
- 1/4 cup Spiced Pumpkin Seeds
- Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
- Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
- Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
- Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.
- 2 medium acorn squash, halved down the middle, seeds removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Olive oil cooking spray
- 3 teaspoons olive oil, divided
- 8 ounces hot Italian turkey sausage, casings removed
- 1 large leek, white and light green parts only, halved and sliced
- 2 cloves garlic, finely chopped
- 4 cups tightly packed torn kale
- 1/3 cup reduced-sodium chicken broth
- 1/4 cup chopped walnuts
- 2 tablespoons grated fresh Parmesan
- 2 tablespoons panko breadcrumbs
- 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.
- 2 acorn squash (about 1 1/2 lb. each), rinsed
- 8 ounces bulk pork sausage
- 1/2 cup chopped onion
- 2 sweet apples such as Fuji (1 lb. total), peeled, cored, and chopped
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/4 teaspoon dried thyme
- 3 tablespoons chopped pecans
- 1/4 cup maple syrup
1. Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down, in a 9- by 13-inch baking pan and cover pan tightly with foil. Bake in a 350° regular or convection oven until tender when pierced, 45 to 50 minutes.
2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain off and discard fat. Add onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.
3. Uncover squash and turn halves upright; fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.