Sausage, Kale and, Pear Stuffed Acorn Squash

This week and next, I will be posting some Paleo options that can be incorporated into your Thanksgiving feasts.

This can be scaled based on how many people you need this for. This recipe is for 8 people. For Thanksgiving, it may be better to find smaller acorn squashes so everyone can have their own individual half.



Ingredients
2 large acorn squash, or 4 small
3 tablespoons extra-virgin olive oil

6 links hot Italian sausage, casings removed

6 garlic cloves, minced

2 bunches of kale, tough stems removed and leaves coarsely chopped

1 Bartlett pear, chopped into cubes

1/4 cup water

1/4 cup chopped golden raisins

2 tablespoons toasted pine nuts

1 tablespoon coarsely chopped fresh sage

Coarse salt and freshly ground pepper

 

Instructions

1. Preheat the oven to 425°F. Cut each squash in half, and scoop out the seeds with a spoon. Drizzle ½ tablespoon olive oil over the cut side (or ¼ tablespoon over each if you use 4 smaller squash) and season with salt and fresh ground pepper. Place the halves cut side down on a baking sheet, and roast for about 20 to 35 minutes, until slightly browned and easily pierced with a fork. (The time will be less for smaller squashes; test with a fork after 20 minutes; if the fork doesn’t go all the way through, cook a bit longer.) source
2. Heat 1 tablespoon oil in a large skillet over medium heat. Cook sausage, breaking up large pieces with the back of a spoon, until browned, about 8 minutes. Transfer sausage to a bowl.
3. Rinse kale in water and remove the stems, tear into small pieces and place into a large bowl. Give the kale a quick massage to break down the fibers
4. Reheat skillet and add garlic, raisins, and pears. Cook until soft, about 1 minute. Add kale. Cook until kale wilts and is almost completely cooked, about 3 minutes.
5. Add sausage back into the skillet and stir to combine.
6. Spoon sausage mixture generously into the squash halves and serve immediately source

Enjoy!