- 1 acorn squash*
- 4 cups chopped kale
- 2 Tablespoons sliced shallots
- 1 cup grapes, halved
- 1 teaspoon olive oil
- 1 Tablespoon balsamic vinegar
- 1/8 teaspoon salt
- ¼ teaspoon black pepper
- 2 fully-cooked chicken sausages**
- Parmesan cheese, optional
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut acorn squash in half and scoop out the seeds. Place squash face down on the lined baking sheet.
- Roast squash for 35-40 minutes, until tender and you can easy pierce the skin.
- While the squash is roasting, massage the kale with 1 t. olive oil until it softens, about a minute or two.
- Chop the chicken sausage into bite-sized pieces.
- Add sliced shallots and massaged kale to a large skillet over medium heat. Cook 3 minutes, until tender.
- Add halved grapes and chopped chicken sausage to the shallots and kale. Cook another 3 minutes, until grapes start to shrivel.
- Season the mixture in the skillet with salt, pepper, and balsamic vinegar.
- Allow vinegar to get reduce for about 5 minutes and get soaked up.
- When the squash is done roasting and has cooled for a couple minutes, turn the oven to broil and flip the halves over. Stuff them with the kale and sausage mixture (it’s okay if they’re overflowing!) and top with Parmesan cheese, if desired.
- Broil the halves for 3-5 minutes, until cheese is slightly melted and squash looks crisp.
- Enjoy! I recommend putting the halves on a plate so there’s room for overflow, but the squash will be tender enough that you can just scoop it with a fork.
* You can roast your squash beforehand if you want. Rather than broiling everything at the end, just put it in the oven at 350°F until heated through.
**I used a garlic chicken sausage from Trader Joe’s. Use your favorite!
The recipe is easily doubled. Fully assembled, it also stores well for up to two days in the fridge. To reheat, you can microwave it for about a minute and a half or put it in the oven at 350° until heated through.