Sausage, Squash, and Orzo bake
Ingredients
1 ½ lb (750 g) Italian sausage, ground
½ medium sized acorn squash
1 ½ cups (375 mL) orzo pasta, uncooked
5 cups (1.25 L) chicken broth
½ cup (125 mL) parmesan, grated
1 tbsp (15 mL) olive oil
Salt and pepper
2 tbsp (30 mL) garlic, minced
3 cups (750 mL) kale, chopped
¼ cup (60 mL) pecans, chopped
¼ cup (60 mL) pumpkin seeds
Directions
In a large skillet, fry ground sausage on medium-high heat, breaking apart and cooking through, add the minced garlic for the last 2 minutes of cooking.
Add to casserole dish with orzo, kale, chicken broth. Slice acorn squash into 1-inch wedges (about 8) and set on top. Drizzle with olive oil and season with salt and pepper and sprinkle parmesan over top.
Bake at 400F/207C for 40 minutes, remove and top with pecans and pumpkins seeds then bake an additional 15 minutes or until squash is easily pierced with a fork.