Demetria White from White's Family Farm made Twice-Baked Acorn Squash with Kale and Sausage. (see recipe below) White's Family Farm will be participating in the Fall Harvest Fest, Saturday from 10am-5pm at The Back Porch at Fontanel. There will be a farmers' market, music, games, food trucks and beverages. For more information, visit www.fontanel.com/event/fall-harvest-fest/.
2 acorn squash, halved lengthwise, seeds removed
2 T olive oil
¾ lb. Breakfast Sausage
¼ c stock
¼ c red onion, thinly sliced
2 c Baby Kale or Chopped Fresh Turnip Greens
1 c sliced Mushrooms
Salt and freshly ground Pepper (to taste)
1½ c Swiss Cheese, Grated
Preheat oven to 400.
Pour 1 tablespoon olive oil over squash. Place cut side down in a baking pan and cook, 45-50 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large skillet, brown sausage over medium-high heat. Remove to a large bowl.
Turn down heat to medium-low and add stock, stirring up sausage bits from the bottom of the pan. Add mushrooms & onion and cook, 2-3 minutes. Add greens, season with salt and pepper. Cook until greens wilt. Combine with sausage.
Remove squash from the oven and carefully scoop out ¾ of the flesh. Incorporate into sausage and greens mixture. Taste and season with salt, if necessary. (Leave Squash chunky)
Return mixture to the hollowed-out squash halves.
Top with grated Swiss cheese.
Change the oven setting to broil and put the baking pan with the squash in, 5-10 minutes, until the cheese is bubbling and starting to brown.