Acorn Squash Ribollita

Serves 8-10

Ingredients

1. 1 small acorn squash

2. 1 large sweet potato

3. 2 Tbsp olive oil

4. 1 large onion, diced

5. 2 garlic cloves, crushed

6. 500g mild Italian sausage

7. 1/4 cup tomato paste

8. 1 L chicken stock

9. 1 can diced tomatoes (796mL)

10. 1/2 bunch kale, chopped

Method

1. Preheat the oven to 400F. Slice the acorn squash and sweet potato in half, remove the seeds from the squash, rub olive oil on the cut sides, sprinkle with salt and pepper and place cut side up on a baking tray. Roast in the oven for 45 minutes.

2. Preheat a stock pot to MED-HI. Remove sausage from casings and put in pot. Breaking them up with a spoon, cook halfway then add onion and garlic. Continue to cook until brown. Add tomato paste and cook for another couple minutes. Add can of tomatoes and stir until incorporated. Season to taste.

3. Remove squash and sweet potato from the oven and peel off the skin. Place the flesh in a blender, along with the chicken stock. Blend until smooth.

4. Empty squash/stock into stock pot and bring to a boil. Add kale and simmer for 15-20 mins. Season to taste.