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Acorn Squash with Greens
  • Winter Squash
  • Vegetables
Serves:   4
(serving size: 1/4 squash)

  • Prep Time:   20 minutes
  • Cook Time:   45 minutes
  • Total Time:   65 minutes


1 medium acorn squash, halved down the middle, seeds removed

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
3 teaspoons olive oil, divided
8 ounces hot Italian sausage, casings removed
1 large leek, white and light green parts only, halved and sliced or 1 onion, chopped
2 cloves garlic, finely chopped
4 cups tightly packed torn kale, collards or brussels sprouts greens
1/3 cup reduced-sodium chicken broth
1/4 cup chopped walnuts
2 tablespoons grated fresh Parmesan
2 tablespoons panko breadcrumbs


Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add greens and toss; add broth. Cover and cook until greens are tender, 5 minutes; stir in sausage. Divide greens-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

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