Ingredients:

  • 3 Medium Butternut Squashes (approx. 900g each), halved lengthwise and seeds removed
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 lb Lean Turkey or Chicken Sausage, bulk or casings removed
  • 2 large Honeycrisp or Granny Smith apples, small diced
  • 1 small Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 2 cups Finely Ribboned Lacinato Kale
  • 0.5 cup Dried Cranberries, unsweetened
  • 1 tbsp Fresh Sage, minced
  • 1 tsp Fresh Thyme leaves
  • 0.5 cup Toasted Pecans, roughly chopped
  • 0.5 cup Sharp White Cheddar or Gruyère, shredded
  • 1 tbsp Apple Cider Vinegar

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Brush the flesh of the halved butternut squashes with olive oil. Season evenly with smoked paprika, sea salt, and cracked black pepper.
  3. Place the squashes flesh-side down on the baking sheet. Roast for 40 minutes until the flesh is tender and the edges have developed a caramelized, mahogany crust.
  4. While the squash is roasting, heat a 12-inch cast iron skillet over medium-high heat. Add the turkey or chicken sausage, breaking it into small pieces with a spoon, and cook until browned and crispy.
  5. Add the diced onion and apples to the skillet. Sauté for 5–7 minutes until the onions are translucent and the apples have softened slightly but retain their shape.
  6. Stir in the minced garlic, fresh sage, and thyme. Cook for 1 minute until highly fragrant.
  7. Add the ribboned kale and dried cranberries to the pan. Pour in the apple cider vinegar to deglaze the skillet, scraping up any browned bits from the bottom. Stir until the kale is just wilted.
  8. Remove the roasted squashes from the oven and carefully flip them over. Use a spoon to slightly press down the flesh to create a wider well for the stuffing.
  9. Divide the sausage and apple mixture evenly among the six squash halves. Top with chopped pecans and shredded cheese.
  10. Return the stuffed squashes to the oven for 10 minutes, or until the cheese is melted and the pecans are fragrant and toasted.