Ingredients:

  • 2 medium butternut squashes (approx. 2 lbs each), halved lengthwise and seeded
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb Italian sausage
  • 1 cup brown rice, cooked
  • 1 medium red onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups chopped kale
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Gruyere cheese, shredded
  • 1 tbsp olive oil
  • 1 tbsp fresh sage, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Brush the cut sides of the squash halves with olive oil and season generously with salt and pepper.
  3. Place the squash cut-side down on a parchment-lined baking sheet and roast for 30-40 minutes until a knife slides easily into the thickest part of the flesh.
  4. Heat 1 tbsp olive oil in a skillet over medium-high heat.
  5. Add the Italian sausage, breaking it apart with a spoon until browned and crisp.
  6. Stir in the diced red onion and cook for 3-5 minutes until translucent.
  7. Add the minced garlic and chopped sage, stirring for 60 seconds until aromatic.
  8. Fold in the cooked brown rice and chopped kale, stirring until the kale has wilted into the mixture.
  9. Remove the roasted squash from the oven and flip them over.
  10. Carefully scoop out about 2 tablespoons of the flesh from each half and stir it directly into the skillet filling.
  11. Divide the filling evenly among the squash halves and top with grated Parmesan and shredded Gruyere.