Ingredients:

  • 1 medium butternut squash (approx. 2 lbs), halved lengthwise and seeded
  • 1 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 lb lean Italian turkey sausage, casings removed
  • 1 large Honeycrisp apple, diced
  • 2 cups chopped lacinato kale
  • 0.5 small red onion, finely diced
  • 2 cloves garlic, minced
  • 0.25 cup dried unsweetened cranberries
  • 0.25 cup chopped pecans
  • 1 tsp pure maple syrup

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare your baking sheet with parchment paper for easy cleanup.
  2. Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the flesh with olive oil. Note: Brushing all the way to the edges prevents the skin from drying out.
  3. Sprinkle with 0.5 tsp sea salt and 0.25 tsp cracked black pepper. Place face down on the pan and bake for 40 minutes until the skin is easily pierced with a fork.
  4. While the squash roasts, heat a large skillet over medium high heat. Add the 0.5 lb turkey sausage and cook for 5-7 minutes until browned and no longer pink.
  5. Add the diced red onion and garlic to the sausage fat. Cook for 3 minutes until the onion is translucent and fragrant.
  6. Stir in the diced Honeycrisp apple and dried cranberries. Cook for another 4 minutes until the apple starts to soften but isn't mushy.
  7. Toss in the 2 cups of kale and the 1 tsp maple syrup. Sauté for 2 minutes until the kale is bright green and slightly shrunken.
  8. Flip the roasted squash over. Use a spoon to gently press down the center to create a larger cavity. Pile the sausage mixture high into the squash boats.
  9. Top the filled squash with the chopped pecans.
  10. Return to the oven for 5-10 minutes until the pecans are toasted and the filling is piping hot.