Thanksgiving is one of my favorite holidays.
I always make delicious, baked sweet potatoes.
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Pumpkin Pie.
AND the Caramelized Onion & Sausage Stuffing from PaleOMG.
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OMG. It’s delicious. One of my favorite dishes of all time.
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The other day I got a hankering for some PaleOMG stuffing.
So I decided to make it…with a few modifications.
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Delicata squash is my favorite kind of squash.
It’s not hard to cut (like butternut or hubbard).
It doesn’t take forever to cook– I roast it at 400 F for about 30 minutes and it’s done.
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It’s a little more complicated to make that my other go-to dishes, but SO worth it.
Sausage & Kale Stuffed Delicata Squash
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Prep time
Cook time
Total time
Adapted from Juli from PaleOMG's Thanksgiving Caramelized Onion Sausage Stuffing recipe.
Author: Allison | Frisky Lemon
Recipe type: Dinner
Serves: 4
Ingredients
- 1 lb Mild Italian Pork Sausage, removed from their casings.
- 2 yellow onions, sliced
- 1 bunch lacinato kale, sliced
- 1 container of mushrooms, sliced
- 2 Tbsp apple cider vinegar
- ⅓ cup broth (chicken, vegetable or bone)
- 2 eggs, beaten
- 1 cup pecans, chopped
- 1 clove of garlic, minced or pressed
- 1 Tbsp fresh thyme
- 1 Tbsp fresh rosemary
- 2 Delicata Squash, halved and seeds removed.
- 2 Tbsp butter, ghee or coconut oil
Instructions
- Preheat your oven to 400 F and place the halved squash cut-side-up on a baking sheet lined with foil and roast for 20 minutes.
- While your squash is roasting, place one tablespoon of your fat into a large saucepan over medium heat and start cooking your mushrooms and garlic.
- Place the other tablespoon of fat into another pan and start caramelizing your onions.
- Once your mushrooms are cooked, transfer them to a bowl and put your sausage and kale into the mushroom pan.
- Once the sausage is cooked through, add the mushrooms and garlic back to the pan along with the eggs, broth, vinegar, pecans and spices. Mix in your caramelized onions, and then wait for your squash to be done roasting.
- When the squash is done reduce your oven heat to 350 F, stuff with the sausage, kale and onions and put back in the oven for another 15 minutes.
- Eat 'em up!
SO.
Good.
