![]() ![]() Sprinkle halves with dried cranberries, parmesan or shaved cheese and drizzle with olive oil and serve.(Depending on the size of the squash cavities, you may need to slightly heap the filling.) Return the sheet pan to the oven to roast for 10 to 15 minutes, or until the filling is heated through and starting to brown on top. Divide the sausage mixture among the squash halves, filling each one to the top.Mix thoroughly until combined, breaking up any chunks of squash. Once squash are tender, using a small spoon, gently scrape about 3 heaping tablespoons of flesh from the cavity of each squash (you should have about 1 cup altogether) and add it to the sausage mixture, along with the faro.Add the kale and cook, tossing, just until it begins to wilt. Cook, crumbling the sausage with a wooden spoon as it cooks, until no longer pink, about 6 minutes. Elevate heat to medium-high and add the sausage, 1 teaspoon salt and 1/2 teaspoon pepper., 1 teaspoon of garlic powder, Italian seasoning, onion powder and 1/2 teaspoon of ground fennel.Add the garlic and cook for 1 minute, stirring often, until the garlic is fragrant. Add onion, season with 1/4 tsp each salt and pepper, and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the onions and cook for 3 to 5 minutes, stirring occasionally, until translucent. Step 2 Meanwhile, heat oil in a large skillet on medium. Meanwhile, add 2 tablespoons olive oil to the skillet and heat over medium-low.Roast until the flesh is very tender when pierced with a knife, 25-30 minutes (You may want to trim the bottom of the squash halves slightly so they don’t wobble on the pan.) Brush each squash with olive oil and sprinkle with salt and pepper. Scoop out and discard the seeds, and place the squash halves on a sheet pan, cut-side up. Carefully halve cut each squash in half through the stem, removing the stem if still attached. Cook 1/2 cup of faro according directions on packaging.
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