Ingredients:

  • 2 medium acorn squash (approx. 1.5 lbs / 680g), halved and seeded
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb Italian pork sausage
  • 1 cup uncooked wild rice
  • 2 cups chicken broth
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 cup chopped kale
  • 1/2 cup crumbled feta cheese
  • 1 tbsp butter

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the acorn squash in half lengthwise and scoop out the seeds.
  2. Brush the cut side and the outer skin of the squash with olive oil, then sprinkle with salt and pepper.
  3. Place the squash cut-side down on a parchment-lined sheet pan and roast for 25–30 minutes until the skin softens and the flesh is tender.
  4. While the squash roasts, heat a large skillet over medium-high heat. Add the Italian pork sausage, breaking it apart with a spoon until browned and crispy.
  5. Remove the browned sausage from the pan but keep the rendered fat. Add the diced onion and carrots to the skillet and sauté until softened.
  6. Stir in the minced garlic and cook for about 1 minute until aromatic.
  7. Add the uncooked wild rice and chicken broth to the skillet. Simmer until the rice is tender and the liquid is absorbed.
  8. Stir in the chopped kale and butter, cooking until the kale is wilted, then fold in the cooked sausage.
  9. Remove the squash from the oven, flip them over, and fill the cavities with the rice and sausage mixture.
  10. Top each stuffed squash with crumbled feta cheese and return to the oven to bake until the filling is heated through and the cheese is lightly browned.