living an active lifestyle full of adventure, fun, and a little sass leaves no time for grocery shopping. well, i really wish i could blame it on hiking in the rockies, trying new fitness classes around the city, going on bad dates and experimenting in my kitchen. the reality is: i just don’t enjoy grocery shopping!
SPUD gets me.
they know i need to eat and that i’m busy. so they bring organic groceries, from many local farmers and producers, to my doorstep. with a few clicks of my mouse, i can put together my grocery list, browse through their “aisles” for extra goodies, pick the day i want it to arrive, and pay for everything. all from the comfort of my couch in my sweat pants.
i try not to go to the grocery store in sweat pants because: single. and you never know who you’ll accidentally push your cart into in a crowded produce section. that being said, i’ve never accidentally bumped into anyone, let alone anyone attractive and single, in the grocery store.
for my first order, i decided to stick to produce. the shelves in my fridge were bare, and my tummy hadn’t been feeling too hot. the answer to any digestive distress is always vegetables. it’s kind of magical how everything cooperates when you treat your body well.
plus, i had a craving, which has been rare lately. the cold weekend weather had me urning for spiced and hearty flavours. it always makes me think of soup, but i wanted something with texture. i knew it! i’d take all the ingredients from one of my favourite fall stews – squash and kale – and transform them.
and that’s how the kale and sausage stuffed acorn squash was was born.
kale and sausage stuffed acorn squash
- 1 acorn squash, halved down the middle, seeds removed
- 8 ounces lean sausage, casings removed*
- 1 large leek, halved and sliced
- 2 cloves garlic, finely chopped
- 4 cups kale, torn
- 1/3 cup chicken broth
- 1/4 cup walnuts, chopped
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons panko breadcrumbs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- olive oil cooking spray
- 1 tsp olive oil (optional)
preheat oven to 375°.
sprinkle squash halves with salt and pepper, coat with cooking spray.
place squash flesh side down on a foil-lined baking sheet.
bake until golden and tender, 35-45 minutes.
remove from oven, flip squash and set aside.
turn oven to broil.
in a large nonstick pan over medium heat, cook sausage, breaking into pieces, until brown. transfer to a bowl.
if the sausage has not left much fat in the bottom of the pan add optional oil.
add leeks and cook until soft, approx. 3 minutes.
add garlic and cook for 30 seconds.
add kale and toss, then add broth.
cover and cook until kale is tender, approx. 5 minutes.
stir in sausage.
divide kale-sausage filling among squash halves.
in a small bowl, combine walnuts, parmesan and panko; sprinkle over squash.
put back in over, broil until panko is golden, approx. 2 minutes.
*you can always use ground pork instead of sausage, but i like the fennel and spice flavours from sausage.
while i don’t encourage turning the broiler on in your 650 sq. ft. apartment while it’s almost 30 degrees outside, your entire space will smell amazing, and the final result is delicious. could anything ever be bad when it’s topped with cheese?
if you’re in a SPUD city use my referral code CRCAL-BRILAA to save $20 on your order.
have you tried SPUD? what’s your favourite fall dish?
thanks SPUD Calgary for making this meal possible – and thanks for the bonus blueberries. yum!