- 2 large honey nut squash
- 1 package (4 links) Seemore Chicken Chili Verde Sausages
- 2-3 tbsp olive oil
- Kosher salt and black pepper to taste
- 2 tsp honey
- 2 bell peppers thinly sliced
- 1 white onion sliced
- 5 cups (5 handfuls) chopped kale leaves
- 2 tsp Dijon mustard
- Chopped cilantro, to taste
Preheat the oven to 450 degrees F. Cut the squash in half, lengthwise. Score with a paring knife in a crosshatch pattern. Thoroughly coat in olive oil. Generously season with kosher salt and black pepper. Finish it off with a light drizzle of honey. Bake for 25 minutes
Take this time to prep the sausage and veg. Season a large skillet with olive oil over medium high heat. Add the sausage and cook for 2-3 minutes, until lightly browned. Add the onion and bell peppers and season with a generous pinch of salt. Cook until the sausage is golden and the peppers/onions are tender. After about 7-10 minutes, deglaze the pan with a generous splash of dry white wine. Use a wooden spoon or spatula to scrape the golden brown bits off of the pan and combine with the wine to form a sauce. Let that reduce and thicken for 2-3 min
Push the sausage/pepper mixture to one side of the skillet. Reduce the heat to low. Add the kale, Dijon and olive oil to the other side of the skillet and toss it together before combining with the rest of the ingredients
Remove the squash from the oven and remove the sausage filling from the stove. With tongs, place the filling into each squash. Top with cilantro. Serve immediately.
Recipe created by Skyler Bouchard-Oppenheim, @DiningwithSkyler.