Hearty and toothsome, a terrific dish to make with all the lovely squash in the markets. Equally as delicious with ground turkey and extra chilies.
A hearty and delicious version of stuffed squash by chef Robert Wick, Workshop Eatery. To chiffonade kale: roll tightly and cut into narrow strips; a useful technique when you want to chop any sort of leafy green like spinach, Swiss chard or basil leaves.
| 2 T | extra virgin olive oil |
| 2 med | butternut squash, halved and seeded |
| kosher salt and black pepper | |
| 1 lb | spicy sausage or ground pork |
| 4 cloves | garlic, minced |
| 1 sm | red onion, diced fine |
| 6 oz | cremini mushrooms, trimmed and chopped |
| 2 T | chopped fresh sage |
| 1 c | chiffonade kale |
| 1 c | cooked brown rice |
| 1 c | grated Gruyère (about 4 oz.) |
| ¼ c | chopped fresh parsley |
| ¼ c | freshly grated parmesan cheese |
Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.
Oil and season the squash with a generous pinch of salt and pepper. Place the squash cut side down on the prepared sheet pan. Pierce the outside of the skin with a sharp paring knife several times. Roast until the squash is tender, 40-45 minutes.
Meanwhile, brown the sausage in a large skillet over medium-high heat, crumbling it as it cooks, 5-6 minutes. Remove to a bowl. Add the garlic, onion, mushrooms and sage to the skillet. Cook, stirring, until the mushrooms have released their moisture and the onions have softened, 5-6 minutes. Add the kale and brown rice, season with a generous pinch of salt and pepper and stir well to heat through. Transfer the mixture to the bowl with the sausage. Add the Gruyère and 2 tablespoons of the parsley. Stir to combine.
Remove the squash from the oven. Using a spoon, scrape some of the flesh from the neck of the squash, creating a small trench, adding the removed flesh to the bottom of the well where the seeds had been. Divide the filling mixture between the squash, filling up the seed well and the neck. Return the squash to the oven and bake until the cheese is fully melted and the filling is hot throughout, 10-12 minutes. Top with the remaining parsley and parmesan.
Serves 4-6.
