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
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
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.
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.
Like this recipe? It’s one of many delicious recipes you can enjoy during in the Return to Nourishment whole food cleanse!
TOMORROW is the last day to sign up for this awesome fall program, so don’t miss out: sign up today.
Sign up for this guided group program if you want:
- Increased energy
- A healthier digestive system
- Relief from systemic inflammation
- Less sugar cravings
- More peace of mind about your food choices
Feel free to Contact Me with any questions!