Step 1

Preheat your oven to 425° F and line a large baking sheet with parchment paper.

Step 2

Cut open each butternut squash lengthwise so you have 4 long halves. Scoop out the seeds and strings, then drizzle with 2 Tbsp of the oil and sprinkle generously with sea salt and pepper. Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened. Pressing the top of the squash will give you a sense of how soft it is without having to remove it from the oven.

Step 3

Meanwhile, heat a large skillet over medium heat and add the remaining tablespoon of oil. Crumble the sausage into the skillet and cook until about 3/4 of the way done. Add the onions and garlic and cook, stirring, for 2 minutes until soft and fragrant. Add in the fresh herbs (or dried, if using) and continue to cook for another minute.

Step 4

Add in the kale, apples, and pecans and cook, stirring to combine flavors, for another minute or two until just softened. Remove from heat, stir in the cranberries, and season the mixture to taste with sea salt and black pepper.

Step 5

Once the squash is done, allow it to cool for about 5 minutes, then use a spoon to carefully scoop out the flesh, leaving about 3/4” border around the sides and bottom. You can save the squash for another use, or even freeze it to keep longer.

Step 6

Spoon the sausage mixture into the squash generously to use all of it up. Once filled, place the baking sheet under the broiler and broil until the top of the stuffing and squash are golden brown, 2-4 minutes or so.  Garnish with additional fresh herbs if desired and enjoy!