Stuffed Butternut Squash

Ingredients: 

• 2 teaspoons Extra Virgin Olive Oil 
• 1 Butternut Squash (sliced in half lengthwise, seeds removed) 
• 10 ounces Pork Sausage (casing removed, crumbled) 
• 2 Apples (diced) 
• 6 cups Kale Leaves (chopped) 
• ¼ cup Fresh Sage 
• Salt and Pepper (to taste) 

Directions: 

Preheat the oven to 425ºF and line a baking sheet with parchment paper. 

Rub the oil over the squash halves and season with salt and pepper. Place the squash halves on the baking sheet, cut side down, and roast for 40 to 45 minutes, until softened and cooked through. 

While squash is cooking, heat a large skillet over medium-high heat. Add the sausage and cook until browned, about five minutes. Reduce the heat to medium and add the apple, kale, and sage. Cook, stirring often, for another four to five minutes until the apple has softened and the kale is wilted. Season with salt and pepper.