Sausage and Collard Stuffed Kabocha Squash

Fall vegetables are one of my favorite things about this season.

I love the hearty greens and sweet squash that appear all over the farmers markets and grocery stores.

Last night, these fall veggies inspired me to make a very autumn-y dish: stuffed kabocha squash.

At first I thought I was a culinary genius aka I thought I was the first person to ever think to stuff a kabocha squash.  Google quickly proved me wrong, so this recipe is part original, part adapted from Nom Nom Paleo’s recipe. Yum.

Sausage and Collard Stuffed Kabocha

Ingredients:

1 2lb kabocha squash

1lb chicken sausage

2 shallots, minced

3 cloves of garlic, minced

2 to 3 cups collard greens

1/4 cup vegetable or chicken broth

olive oil

The players.

The collard greens weren’t as green as I would have liked…I think they spent one day too many in my crisper. Such is life. I’m a pretty busy lady, you know.

The first thing to do is chop the top off of the squash. This was the hardest part of this recipe. I always forget how hard squash are.

Once I had the top off, I scooped out the seeds.

I took a page out of Nom Nom’s book and semi-pre-cooked my squash in the microwave to save some time. So I put it in a microwave safe dish and nuked it for 8 minutes.

While the squash was pre-cooking, I minced my shallots and garlic.

I sauteed the shallots in olive oil until they were translucent. Then, I added the garlic and sauteed a bit more.

I removed the chicken sausages from their casings and cooked with the shallots and garlic. Once the sausage was fully cooked, I added the chopped collard greens so that they could soften.

When the microwave chirped, I took out the squash, transferred to a baking pan and stuffed it to the brim with the collard-sausage mixture. (Ideally this pan would have been lined with aluminum foil, but I was fresh out.)

I poured in the 1/4 cup of vegetable broth and put the squash cap on top. The broth was a genius idea (hence, not mine). Kabocha squash tend to be dryer when cooked and the broth was just enough to keep it nice and moist.

I baked the squash at 400 F for 45 minutes until the sides were easily pierced by a knife.

I cut the squash in half and served!

It was pretty darn good. Although, not as pretty as Nom Nom Paleo’s…but still tasty as ever.

Like this recipe? It’s one of many delicious recipes you can enjoy during in the Return to Nourishment whole food cleanse!

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