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Stuffed Butternut Squash

Stuffed Butternut Squash

Beautiful butternut squash, cooked and caramelized, and topped with a kale ragout from Parkside.
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Course Appetizers, Sides
Servings 1

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.
Keyword butternut squash, Parkside, Parkside Austin, squash, stuffed butternut squash
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