Winter Squash, Kale, & Sausage w/ Gorgonzola Sauce

Winter Squash, Kale, & Sausage w/ Gorgonzola Sauce



1 small delicata squash
1 sweet sumpling squash (feel free to use other types of winter squash or 1 large squash)
1 bunch baby kale (or mature)
1 lb. of sweet italian sausage links
Sage
Rosemary
1 tblsp+ Olive oil
2 tblsp of apple cider vinegar
1 1/2 cup of chicken broth
1 tblsp butter
1/4 onion, diced
2 tblsp of flour
3/4 cup milk
5 oz of Gorgonzola cheese

Pre-heat the oven to 400 degrees F.

Peel and chop the squash. (If using a larger squash, you can boil it until the skin softens before peeling and cutting). Place the squash on a greased pan, season with sage and rosemary, and put in the oven. Bake until soft and the edges are crisp.

While the squash is baking, heat 1 tblsp of oil, 1 cup of chicken broth, and 2 tblsp of apple cider vinegar in a large pan. Add the sausage and cook on medium-high until the liquid has evaporated and the casing is crisp. Slice the sausage and add the squash and kale to the pan.

While the sausage, squash, and kale are cooking, heat a drizzle of oil and 1 tblsp of butter to a sauce pan. Once the butter has melted, add the onions and cook for 2 minutes. Stir in the flour and cook for a minute. Add the milk and broth and bring to a boil. Once boiling, stir in the cheese and simmer until the cheese in melted.

Once the sausage is cooked through, pour the sauce over the sausage, squash, and kale mixture.