2 medium sized acorn squash
1/2 tsp. salt
1/4 tsp. black pepper
6 T. olive oil
1/2 lb. Italian sausage or Italian turkey sausage
1 large leek, sliced light greens only
2 cloves garlic, minced
4 c. packed de-stemmed and torn kale
1/4 c. walnuts, coarsely chopped
2 T. grated Parmesan cheese
2 T. panko breadcrumbs
Pre heat oven to 375 degrees. Line a baking sheet with foil or parchment paper.
Cut squash in half, remove the seeds. Sprinkle with a little salt and pepper, place cut side down on baking sheet. Bake for 25-30 minutes until squash is fork tender.
Remove squash from the oven and set aside. Pre heat broiler. In a large skillet, pour half the amount of oil and preheat the skillet over medium heat. Add sausage, be sure to break up into tiny pieces. When cooked, remove sausage from skillet and put into a medium bowl. Add more olive oil and cook leeks for 3 minutes just until tender. Add garlic at this point and cook for 30 seconds. Add kale and broth, cover skillet with a lid and cook until kale is tender. Mix kale and sausage together and fill each acorn with filling.
In another bowl add chopped walnuts, Parmesan and panko. Top each filled squash with the panko filling and place under the broiler until crumb topping is golden brown. About 2 minutes.