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.

Roasted Tri-Colored Potatoes and Leeks

This is one of my favorite dishes because it is easy to make and it looks beautiful. I always serve this whenever company comes over because it looks impressive and tastes delicious. I have also included a recipe to make a balsamic reduction to serve with this dish. I usually paint the reduction on the plate then pile the potatoes on top. Served with a tender, grilled steak you can't go wrong! Delicious!

What You'll Need:

1.5 lbs of Tri-Colored Potatoes

2 Leeks

2 Tablespoons of dried Thyme

2 Tablespoons of dried, powdered Rosemary

4 Tablespoons of Olive Oil

Sea Salt and Pepper to Taste

½ cup Balsamic Vinegar

- Preheat oven to 400 degrees.

- Slice your potatoes into disks about ¼" thick. Be sure to cut them all roughly the same size to ensure even cooking. Place these in a large mixing bowl.

- Slice your leeks on the bias about ¼" thick. Be sure you wash your leeks very well as they have many layers and dirt can get logged between them. Once you have sliced them, place them in the bowl with the potatoes.

- Drizzle the oil over the potatoes and leeks.

- Using clean hands, toss the mixture until the oil has coated the veggies. You could use a spoon, but I find it's easier just to dig in.

- Toss in the thyme, rosemary, salt and pepper. Again, toss with your hands until the spices are evenly incorporated.

- Empty the bowl into a roasting dish and roast for 30 to 40 minutes, checking every so often so they do not burn.

For the Reduction:

- Heat the balsamic over medium high heat until boiling. Once it begins to boil, reduce heat to a simmer.

- Simmer for about 5 minutes or until vinegar becomes syrupy.

- Remove from heat and serve immediately. FYI: This process does release some strong (delicious) smells, so be prepared.

Serves 4 to 6