Ingredients:

  • 2 medium butternut squashes (approx. 3 lbs / 1.36 kg), halved lengthwise and seeds removed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb spicy Italian sausage, casing removed
  • 1 medium yellow onion (approx. 150g), finely diced
  • 3 cloves garlic, minced
  • 2 cups cooked long-grain white rice
  • 2 cups chopped kale or spinach
  • 1/2 cup dried cranberries
  • 1 cup shredded Gruyère or sharp white cheddar
  • 1/4 cup vegetable or chicken broth
  • 1 tsp dried thyme

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Brush the cut sides of the halved squashes with olive oil and season generously with salt and pepper.
  3. Place squashes cut-side down on a parchment-lined baking sheet and roast for 35–40 minutes until fork-tender and edges are deep golden brown.
  4. Flip the squashes over and scoop out about 2 tablespoons of the flesh from the center of each, leaving a 1/2-inch wall. Chop the reserved flesh into small cubes.
  5. In a large skillet over medium-high heat, brown the spicy Italian sausage until fully cooked and slightly crispy. Remove meat but keep the rendered fat in the pan.
  6. Sauté diced onion in the sausage fat until translucent (about 5 minutes), then stir in minced garlic and dried thyme for 60 seconds.
  7. Fold in the cooked white rice, chopped kale, and dried cranberries.
  8. Stir in the reserved roasted squash cubes and the broth, cooking for 3–4 minutes.
  9. Fill the roasted squash shells with the savory mixture and top with shredded Gruyère or white cheddar.
  10. Bake for an additional 15–20 minutes until the cheese is bubbling and golden brown.