apple and gouda chicken smoked sausage kabocha

Name: Apple and Gouda Chicken Smoked Sausage Kabocha
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 1 medium kabocha squash; 5 - publix apple and gouda chicken smoked sausages; 2 medium shallots, diced; 3 clove(s) garlic, diced; 3/4 cup(s) mushrooms, rough chop; 1/2 cup(s) yellow sweet peppers, rough chop; 2 cup(s) spinach; 1 tablespoon(s) ground coriander; 1 teaspoon(s) caraway seeds; pinch(es) red pepper flakes; 1/4 cup(s) pine nuts, sightly toasted; salt & pepper

review

Recipe by

Sherry Blizzard

@akflurry

Piney Flats, TN

I learned that kabocha is one of the most overlooked in the squash family, yet it is one of the best. This squash is sweeter than a butternut and has the consistency of a sweet potato. I chose the Publix brand Apple and Gouda Smoked Chicken Sausage because it is a WW+ friendly food with only 2 points per sausage. The addition of all the veggies are a great source of fiber. This is delicious as is and makes a beautiful presentation as a side dish or the main event. Think of the other opportunities: Thanksgiving Sausage Stuffing?

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yield 4 serving(s)

prep time 20 Min

cook time 1 Hr 10 Min

method Bake

Ingredients For apple and gouda chicken smoked sausage kabocha

1 md

kabocha squash
5

publix apple and gouda chicken smoked sausages
2 md

shallots, diced
3 clove

garlic, diced
3/4 c

mushrooms, rough chop
1/2 c

yellow sweet peppers, rough chop
2 c

spinach
1 Tbsp

ground coriander
1 tsp

caraway seeds
pinch

red pepper flakes
1/4 c

pine nuts, sightly toasted
salt & pepper

How To Make apple and gouda chicken smoked sausage kabocha

1
Cut a hole in the top of the squash to make a lid. Remove the seeds and threads. Dust lightly with salt and pepper. Place, hole side down in a microwave safe bowl. Add 1/2 cup water and seal with plastic wrap. Microwave for 8-10 minutes, just to soften a little.

2
In a skillet, saute shallots in 1 Tbsp butter, when softened, add garlic, saute a minute or two. Add mushrooms and yellow pepper. Saute for 4-5 minutes.
3
Add coriander, caraway seeds (crush with your fingers) and, if using, red pepper flakes. Add spinach and remove from heat to a bowl. In another dry skillet, toast the pine nuts for 2-3 minutes. Add to the veggies.
4
In the same skillet the veggies were cooked in add the sausages to lightly brown. Remove to a cutting board and allow to cool completely NOTE: Do not try to cut the sausages until they are cooled or all the gouda cheese will run out.
5
Preheat oven to 400F. When sausages have cooled, cut into 1/4" slices and add to the veggies. Toss all together and stuff the squash. Place on a foil lined baking sheet and replace the top squash lid.
6
Bake for 45 minutes to 1 hour or until the squash can easily be pierced with a fork. NOTE: The outer shell can also be eaten.
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