Stuffed Butternut Squash
Beautiful butternut squash, cooked and caramelized, and topped with a kale ragout from Parkside.
Ingredients
- 1 ea butternut squash
- olive oil as needed
- salt to taste
- Black Pepper to taste
Braised Kale:
- 3 bunches Curly leaf kale
- 1 each yellow onion
- 4 cloves garlic
- 1 pint vegetable stock
- olive oil as needed
- salt to taste
- Black Pepper to taste
Caramelized Apples:
- 1 each Granny Smith apples
- 2 oz butter
Assembly:
- 2 oz Fennel Sausage
- 1 oz toasted pecan pieces
- red pepper flakes to taste
- Red Wine Vinegar to taste
- salt to taste
- Black Pepper to taste
- Pecorino to taste
- EVOO to taste
Instructions
For the Butternut Squash:
- Slice butternut squash in half lengthwise and scoop out the seeds.
- Toss in oil and season with salt and pepper.
- Roast in a 350 degree oven until caramelized and tender.
For the Braised Kale:
- Wash and pull kale off the hard stems.
- In a large pot over medium heat sweat the onion and garlic until translucent.
- Add kale and slowly wilt.
- Season with salt and pepper.
- Cover with vegetable stock and cook until just tender.
For the Caramelized Apples:
- Cut out the core and cut into a ½” dice.
- In a hot pan sear apples until just caramelized and finish with butter.
- Drain on paper towels.
For the Assembly:
- Reheat squash in the oven.
- In a hot pan, heat the kale, add in the fennel sausage and pecans.
- Finish seasoning with red pepper flakes, red wine vinegar, salt and pepper.
- Place kale ragout on top on the butternut squash.
- Grate pecorino on top and finish with EVOO.
Notes
Recipe and Image courtesy of Parkside.
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