Acorn Squash with Kale and Sausage

INGREDIENTS

• 1/4 teaspoon freshly ground black pepper
• Olive oil cooking spray
• 1/3 cup reduced-sodium chicken broth
• 2 tablespoons grated fresh Parmesan
• 2 cloves garlic, finely chopped
• 2 tablespoons panko breadcrumbs
• 3 teaspoons olive oil, divided
• 4 cups tightly packed torn kale
• 2 medium acorn squash, halved down the middle, seeds removed
• 1/2 teaspoon kosher salt
• 1 large leek, white and light green parts only, halved and sliced
• 8 ounces hot Italian turkey sausage, casings removed
• 1/4 cup chopped walnuts