Ingredients:

  • 2 medium butternut squashes (approx. 2 lbs each), halved and seeded
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb apple chicken sausage, casings removed
  • 1 large Granny Smith apple, diced
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups fresh kale, chopped
  • 1/4 cup low-sodium chicken bone broth
  • 1 tbsp fresh sage, minced
  • 1 tsp fresh rosemary, chopped
  • 1/2 cup raw pecans, chopped
  • 1/3 cup dried cranberries
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Use a heavy rimmed baking sheet.
  2. Score the flesh of the halved squashes in a 1-inch diamond pattern. Drizzle with olive oil and season with salt and pepper. Place cut-side down on the tray and roast for 40 minutes.
  3. While squash roasts, brown the sausage in a large skillet over medium-high heat, breaking it into crumbles.
  4. Add the diced onion and apple to the skillet. Sauté until softened, then stir in the minced garlic, sage, and rosemary.
  5. Deglaze the skillet with chicken broth, scraping up the brown bits. Stir in the kale until wilted.
  6. Flip the roasted squash cut-side up. Gently press down the centers or scoop out a small amount of flesh to create a bowl. Divide the sausage filling among the squash halves.
  7. Top with pecans, dried cranberries, and Parmesan. Return to the oven for 5-10 minutes until the filling is heated through and pecans are toasted.