Despite the fact that San Francisco is giving us gorgeous summer weather in November, our food cravings have been shifting in the autumnal direction lately. I’ve never met a squash I didn’t like, so when we discovered the delicata variety, we couldn’t help but give it a try. As it turns out, though it’s considered a winter squash, it belongs to the same species as the summer squashes, so it worked as an appropriate seasonal bridge for our summer in November.
We were a little unsure about just what to do with them but a quick Google search acquainted us with Mountain Mama Cooks and this delicious recipe with kale and sausage. Mmmmm kale. Mmmmmm sausage.
The great thing is this recipe makes enough for 8 servings and they’re guilt free. After plugging all the ingredients into the handy dandy Weight Watchers Recipe Builder, the verdict is 5, count ’em, FIVE points per serving. The leftovers are packed up and waiting to brighten our Monday afternoon lunch breaks.
By the way, don’t throw away the seeds, we roasted them with some Savory Spice Shop Thai green curry powder and snacked on them while dinner was in the oven.
Weight Watchers Points Plus Value: 5 points per serving
- 2 medium delicata squash, halved and seeded
- 2 tablespoons olive oil
- 1 lb Italian style ground turkey
- 3 canned chipotle peppers in adobo, chopped (3 peppers, not 3 cans)
- 1 onion, diced
- 5 cloves garlic, minced
- 1 tablespoon of dried sage
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bunch kale, coarsely chopped
- 1 tablespoon cooking sherry
- 2 tablespoons water
- 1/4 cup grated part skim mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup breadcrumbs (optional)
- To prepare squash, preheat oven to 375F degrees. Place halved and seeded squash on a baking sheet and drizzle with a touch of olive oil and season with salt and pepper. Roast in a preheated oven for 25 minutes.
- While squash is roasting, prepare filling. In a small saute pan, heat olive oil over medium heat. Add turkey, chipotles, dried sage and onion, cooking until sausage is cooked through and onions are soft about 10 minutes. Add garlic and cook 1 minute more. Stir sage, nutmeg, cayenne, salt and pepper into the sausage mixture. Add chopped kale, sherry, and water. Give a good stir and then cover pan with a lid for 3-5 minutes, stirring a few times, until kale is starting to wilt and most of the moisture has evaporated. Remove filling from the stove and let cool 10 minutes.
- Lastly stir in both cheese and taste, adjusting seasoning if necessary.
- Split the mixture among the 4 divided squash and top with a tablespoon of breadcrumbs if desired. Bake at 375 for 20 minutes until filling is heated through and squash is completely cooked. Remove from oven and enjoy as a meal or hearty side dish.