Sausage, Squash, and Kale Bake
A hearty and healthy one-pot wonder.
Ingredients
- 1 small kabocha squash about 1½ pounds
- 1 pound fresh pork sausage such as sweet Italian (about 4 links)
- 1 piece store-bought cornbread about 6x4 inches
- 5 garlic cloves
- 3 6- inch-long rosemary sprigs
- ½ cup heavy cream
- 1 bunch Tuscan kale
- 2 medium shallots
- Kosher salt
- Freshly ground black pepper
- 5 tablespoons unsalted butter divided
Instructions
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Preheat the oven to 400 degrees.
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Cut the stem off the squash then cut in half. Scoop out seeds then peel the skin off.
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Cur squash into wedges. Peel the garlic cloves.
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Transfer both the squash and garlic to a saucepan then pour in cream, 1/4 cup water, rosemary, salt, and pepper.
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Cover and simmer 10-15 minutes.
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Remove stem from kale and chop into pieces.
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Slice the shallot into thin rounds.
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Crumble cornbread.
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Remove rosemary from sm squash and transfer the mixture to a bowl. Smash the mixture until smooth and creamy.
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Heat the same saucepan over medium heat with butter. Add shallots and cook until transluscent. Now, put in the kale and cook until wilted. Add to squash mix and stir.
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Prick holes into sausages. In the same pan, heat more butter and brown sausages on all sides.
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Remove and reserve sausage fat. Add cumbled cornbread and toast for 2-4 minutes.
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Assemble: Spread squash/kale mix on the bottom of the baking dish. Cut sausages into pieces and nestle evenly into it. Sprinkle cornbread cumble over.
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Bake for 20--25 minutes or until golden brown.
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Serve and enjoy! 😀
