This comforting baked squash is a feast of fall flavors with the use of hearty kale and Swiss chard.
RECIPES
Sausage and Greens–Stuffed Squash
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Serves: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients
3 medium delicata squash, halved lengthwise, seeded and stemmed
3 tbsp Newman’s Own® Olive Oil, divided
1 tsp salt, divided
1 tsp black pepper, divided
12 oz Italian pork sausages, casings removed
1 small onion, diced
2 cloves garlic, minced
1 tbsp finely chopped fresh rosemary
1 bunch Swiss chard, stemmed and shredded
2 cups packed shredded kale
1 1/2 cups Newman’s Own® Marinara Sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
1
Preheat oven to 400°F.
2
Brush squash all over with 2 tbsp oil and season with 1/2 tsp salt and 1/2 tsp pepper. Arrange cut-side up on parchment paper–lined baking sheet.
3
Bake for 20 to 25 minutes or until almost tender. Remove from oven. Increase oven temperature to 425°F.
4
Meanwhile, in large skillet set over medium heat, heat remaining 1 tbsp oil. Cook sausage, stirring occasionally, for 5 to 8 minutes or until starting to brown. Stir in onion, garlic and rosemary. Cook, stirring occasionally, for 3 to 5 minutes or until starting to soften.
5
Add Swiss chard and kale. Season with remaining salt and remaining pepper. Cook, stirring occasionally, for 4 to 5 minutes or until starting to wilt.
Products used in this recipe
Extra Virgin Olive Oil
Newman’s Own Organic Extra Virgin Olive Oil will enhance the flavor of your dishes. Our organic extra virgin olive oil is made from first cold pressed olives and produced in Tunisia.
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