From our home to yours! Join registered dietitians virtually each week as our team guide you through recipe hacks, how to use pantry staples, and the latest nutrition research. Discover how eating high-quality meals can help prevent and treat disease while restoring well-being. Add kale and tomato sauce and cover the skillet with a lid, cooking until kale is tender.Ĭulinary medicine blends the art of food and cooking with the science of medicine.Add mushroom and cook for 3 to 5 minutes.Add remaining 1 tablespoon oil and onions cook until they’re soft, 3 minutes.Heat 1 tablespoon olive oil in a skillet over medium-high heat and add sausage, using a wood spoon break into coarse pieces.Bake in oven for 50-60 minutes, until skin is soft and fork-tender.Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.Line a baking sheet with parchment paper and set aside.½ bunch of kale, ribs removed and torn into pieces (about 3 cups).2 acorn squash, cut in half and seeds removed.Stuffed Acorn Squash with Sausage and Kale Ingredients (Serves 4) Cook for 5-7 minutes or until sausage is browned and almost cooked through. In the same pan, add Italian sausage and chopped garlic. Transfer cooked onions to a plate and set aside. Stir every couple of minutes, so the onions cook evenly. Add garlic, basil, thyme and rosemary and cook for additional 60 seconds. Add in the sliced onions and cook over medium heat for 10-15 minutes. Meanwhile, saute onion with non-stick spray in a large, deep saute pan over medium high heat for 5-6 minutes or until soft. You’ll be amazed how easy this dinner is! And if you choose our Isernio’s sausage or ground chicken as your main ingredient, any ingredient combination is bound to be amazing.The Culinary Medicine team has a recipe for Stuffed Acorn Squash with Sausage and Kale that is perfect for chilly evenings at home! Place squash pieces in a glass container with inch of water, face down, and microwave until tender about 6-8 minutes. Make your own combo with any ground meat, veggies, and fresh herbs. Ground chicken, tomato sauce, onion, and garlic with ricotta or mozzarella (great with spaghetti squash!).Stuffed squash is so easy that you really can use any mix of ingredients that sounds good to you! Here are some more suggestions: 2 medium acorn squash 1 tablespoon olive oil Salt & freshly ground black pepper cup quinoa, rinsed well (we used rainbow quinoa) 1 cup chicken stock. When we made our sausage stuffed squash, we made our filling out of Isernio’s Italian sausage, onion, garlic, tomatoes, carrots, and mozzarella, then topped it with parsley and Pecorino Romano. When your squash are done turn them over, drizzle with olive oil, season with salt & pepper, and add your filling.All filling ingredients (including meats) should be fully cooked. Prepare your filling while your squash is cooking.Saute the mushrooms on medium heat, for 3-5 minutes. Then add the sausage back to the skillet. Add garlic and herbs and cook for another minute. Roast for 20-30 minutes until fork tender, Meanwhile, saute up your filling. In the same skillet, over medium heat, add the onion, mushrooms, celery and riced cauliflower and cook for 5 minutes, stirring occasionally. Brush with 1 tbsp of the olive oil and sprinkle with salt & pepper. Bake at 350 degrees until it’s tender when pierced by a fork (about 45 minutes, but smaller squash may take less time). Slice open your acorn squash, and scoop out the seeds.Place cut-side down in a baking dish with ¼ inch of water.Cut squash in half and scoop out the seeds. You can even try something new that you’ve never seen before! Grocery stores are brimming with all sorts of fun-shaped squash this time of year. To complete this dish, the squash returned to the oven and is briefly baked once more and served warm. It is then stuffed with cooked homemade sausage stuffing. You can stuff almost any type of squash, but these tips work best with winter squash, which includes: If you are looking for a fun spin on acorn squash, this recipe is it Buttery and nutty acorn squash is baked, naturally caramelizing the outer layer. Plus, is looks so fancy when it’s served that your guests will never guess how simple it really is. Stuffed squash is easily customizable and super healthy. So when spent an afternoon playing around with stuffed squash, we thought we’d share some of our top tips for making this seasonal dish in your kitchen! We especially love trying seasonally-inspired recipes that feature our favorite sausage or fresh ground chicken. Transfer squash to platter, hollow sides up, and fill with rice mixture. We have a lot of fun in the Isernio’s test kitchen. Add sausage and cook, breaking into small pieces, until cooked through and beginning to brown, 6 to 7 minutes.
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