Step 1

Preheat oven to 425 °F (218 °C).

Step 2

Cut the squash in half lengthwise. Scoop out the membranes and seeds inside of the squash and discard (or save for roasting).

Step 3

Brush the inside of each piece with oil and sprinkle with salt. Place on a rimmed baking sheet, cut side down. Roast the squash for 30 minutes. Now flip over to cut side up and roast for another 20-30 minutes or until tender (test with a knife). Reduce heat to 375 F.

Step 4

While the squash is roasting, make the filling. In a large pan, heat 1.5 tablespoons of oil over medium heat. Add the onion, celery, apples, and a sprinkle of salt. Sauté until softened about 5-6 minutes

Step 5

Add the garlic, and sauté about 30-60 seconds until fragrant.

Step 6

Move the onion/celery/apple mixture to the sides, leaving a well in the middle, and add a 1/2 tablespoon of oil. Now add the crumbled sausage and cook for a few minutes until golden.

Step 7

Stir in the rice and sauté for 30-60 seconds. Now add the sage, thyme, cinnamon, and rosemary and sauté for 30-60 seconds until fragrant. Pour in the white wine and cook until it has reduced fully about 1-2 minutes.

Step 8

Stir in the broth, salt, and pepper. Raise heat to get things simmering, then cover and reduce heat to gently simmer for 15-20 minutes until rice is tender (and according to package directions).

Step 9

Remove pan from heat and stir in kale and cranberries. Cover for a few minutes until the kale slightly wilts. Remove the lid and taste for seasoning and add more if needed.

Step 10

When the squash is ready, carefully scoop out some of the flesh, using a spoon, leaving a 3/4-inch-thick border around the sides and a 1-inch border along the bottom (it’s easier to score with a knife first for an even look). Roughly chop the removed flesh into small bite-sized pieces and add it to the stuffing mixture and gently toss to combine.

Step 11

Stuff the filling into the squash halves and place back into the oven for another 10-15 minutes to warm throughout and to let the flavors permeate into the squash. You can also skip this step if you find it warm enough for serving. Slice and serve. Enjoy!