Roasted Acorn Squash with Sausage, Peppers, and Onions

This is my rendition of Guy Fieri's Guy Fieri Food: Cookin' It, Livin' It, Lovin' It Roasted Squash recipe. The best way to make this is by using whatever leftovers you have in your fridge. I managed to use up odds and ends from the week and I felt super creative at the same time. Cooking should be intuitive - Just go with it and don't get too hung up on amounts and exact ingredients.

Roasted Acorn Squash with Sausage, Peppers, Onions, and Kale
* 1 acorn squash, cut in half and seeds removed
* 1/2 onion, roughly chopped
* 1 leek, roughly chopped
* bell peppers, roughly chopped
* 1 tomato, diced
* 2 turkey sausage links
* 1 strip bacon, roughly chopped
* handful kale, chopped
* herbs de provence (may substitute any spice blend)
* salt & pepper
* sour cream
* parmesean cheese, shredded
* hazelnut oil (may substitute olive or canola)


1. Drizzle the squash with hazelnut oil, sprinkle with salt and pepper.
2. At 375 degrees, roast the squash until the flesh is soft (about 30 minutes)
3. Meanwhile, in a skillet over medium heat, cook the sausage until browned, breaking up into small bits with the back of a wooden spoon.
4. Add the bacon and chopped vegetables (all but tomato) to the skillet and saute until softened. Sprinkle with salt, pepper, and herbs de provence.
5. Remove the saute mixture from the heat and add the chopped tomato. Toss with enough sour cream to just hold the mixture together.
6. Spoon the saute mixture into each squash half, sprinkle with shredded parmesan cheese, and broil until the cheese melts.

This is an antioxidant and flavor bomb! 

And it tastes even better when you share it with another person :)