Sausage, Kale, and Beer-Stuffed Acorn Squash
Acorn Squash is one of our favorite squashes for a couple reasons: It automatically looks elegant on your plate, and it has a mild sweetness and nutty flavor that pairs really nicely with a big, resinous ale like our
Pyramid Outburst Imperial IPA. In this recipe we’re not only asking you to pair the dish with some beer, but also to use our beer as one of the main ingredients in the dish.
Because this recipe has a solid serving of vegetables, it makes a perfect side dish, or appetizer, for turkey, chicken, and ham roasts. But it could easily make a standalone main course as well.
This recipe was created by Jackie Dodd,
Sausage, Kale and Outburst IPA Stuffed Acorn Squash
Yield: 6 servings
3 medium sized acorn squash
2 tablespoons olive oil, divided
Salt and pepper
8 oz shiitake mushrooms, chopped
1 cup diced white onion
1 lb. mild Italian sausage (no casings)
½ cup Outburst IPA
1 ½ cups chopped Lacinato kale
1 cup cooked farro (see note below)
1 cup finely grated parmesan, divided
¼ cup chopped parsley
Preheat the oven to 400°F.
Cut the squash in half, scooping out the inside and cutting the bottom just slightly to allow the cut squash to easily sit cut side up.
Brush the insides of the squash with 1 tablespoon olive oil, sprinkle with salt.
Place, cut side down, on a baking sheet that has been covered with foil.
Bake for 30-40 minutes or until the inside is fork tender but the squash still holds its shape.
Heat 1 tablespoon olive oil in a pan over medium high heat, add the mushrooms and onions, cooking until the mushrooms have darkened and onions have softened
Crumble the sausage into the pan, cooking until it starts to brown.
Add the beer, scraping to deglaze the pan. Simmer until the pan is mostly dry.
Add the kale, cooking until it starts to softened. Stir in the farro and half the cheese.
Salt and pepper to taste.
Once the squash have cooked, remove from oven and carefully flip over to be cut side up.
Fill with sausage mixture, top with remaining cheese.
Return to the oven until the cheese has melted, then sprinkle with parsley
To prepare this dish in advance, make through step 12, then cover and refrigerate for 24 hours. Reheat in an 400°F oven for 15 minutes or until warmed through.
If you’ve never cooked farro, the best way is to cook it like pasta. Add to boiling salted water and cook until softened, about 12 minutes.