Roasted Acorn Squash and Andouille Kale

Hello again!

First, I want to apologize to my readers for my long summer break. I am back and ready with more delicious recipes and fun crafts for the fall season... so let's jump right in!

I have been on a huge kale kick recently. It's delicious when prepared in the right way and it is extremely healthy, often referred to as a super food. As most of you know, fall is my favorite season - I love the abundance of color and rich flavors that are associated with autumn. This is a hearty meal perfect for a crisp fall evening. I may even try to serve it with oven roasted rabbit. Enjoy!

What You'll Need

1 acorn squash
2 teaspoon olive oil
1 tablespoon brown sugar
2 tablespoons butter
2 andouille sausages
2 medium trimmed leeks
10 ounces kale
1/4 cup red wine
salt and pepper to taste

1. Preheat the oven to 400 degrees.
2. Cut the squash in half, lengthwise, and scoop out the seeds. Brush 1 tsp of olive oil on each half. Salt and pepper each half to taste. Place the squash on a cookie sheet or in a roasting dish and roast in the oven for 35 minutes.
3. After the squash is done roasting, remove from oven and let cool slightly for about 5 minutes. Carefully remove the green skins, watching out for escaping steam. Chop the squash into large chunks and return to the sheet or dish. Sprinkle the brown sugar over top and return to oven for another 10 to 15 minutes. 
4. Next, heat a large skillet over medium heat. Melt the butter in the skillet.
5. Cut the leeks and sausages into rounds and add the skillet. Cook until they start to brown, about 5 minutes. Add the kale, red wine, and salt and pepper to taste. Cover with a lid and let sit on medium heat for about 5 minutes. 
6. Remove the squash from the oven and serve the kale on top of the squash.