Roasted Acorn Squash with Turkey Sausage, Peppers, and Goat Cheese
INGREDIENTS
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For the turkey sausage:
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2 tsp. thyme leaves
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2 tsp. rubbed sage
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2 tsp. kosher salt, plus more to taste
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1 tsp. freshly cracked black pepper, plus more to taste
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1/4 tsp. cayenne pepper
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1 lb. lean ground turkey
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For the acorn squash and vegetables:
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3 acorn squash, cut in half
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3 tbsp. olive oil
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1 1/2 tsp. fine sea salt, plus more for seasoning
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1 tsp. freshly cracked black pepper, plus more for seasoning
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1 tbsp. unsalted butter
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2 c. 1-inch-sliced green cabbage
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1 red bell pepper, seeded and cut in 1/4-inch-wide strips
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1 yellow bell pepper, seeded and cut in 1/4-inch-wide strips
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1/2 large sweet onion, cut into 1/4-inch slices
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1 tbsp. minced garlic
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4 oz. soft goat cheese (about 1/2 c.)
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2 tbsp. chopped flat-leaf parsley for garnish
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