Kale and Sausage Stuffed Butternut Squash

The other day I decided to buy kale while at the grocery. At first I thought I'd make a soup, with sausage and potatoes (similar to my favorite soup from Olive Garden, which I don't think I've had in 7 years since Sage doesn't like that restaurant.) But then I wasn't so in the mood for soup.

Yesterday I was hanging out with my cousin, who also enjoys cooking and being creative in the kitchen. She mentioned how she had a butternut squash she was planning to stuff...and I had a light bulb moment. I realized I could stuff the butternut I had with the kale and sausage! (So, thanks, Leesa. I stole your concept- and it was delicious!!!)

I did learn something interesting. When I was putting this together, I found out Sage was predisposed to not like the kale, stemming from a stint as an Applebees server/bartender when he was younger. Apparently every plate had to go out with a garnish of raw kale- "No kale, no sale"- so to him, its a garnish. So even though I assured him it wouldn't taste like the raw garnish he'd sampled as a twenty year old boy, he didn't keep an open mind about it. So, while he liked the dish, he wasn't fond of the kale in it. (I loved it though!) I guess next time I makes this, I will have to use spinach instead since he loves that.

I couldn't find turkey sausage anywhere in the store, but regular Italian sausage was on sale, so even though I never eat pork sausage, that's what I used. It was really okay in this, but I much prefer turkey sausage. I think this dish is fun because you could really switch up what you put in it. I'd like to add canned diced tomatoes next time and maybe try a different cheese or perhaps a grain. And of course, for my non-kale liking husband, spinach.

1 small to medium butternut squash
olive oil
2 mild Italian Sausage links (regular or turkey), casings removed
1 onion, chopped
3 cloves garlic, minced
5 cups roughly chopped kale, ribs removed (about 1/2 a bunch)
1/4 cup vegetable (or chicken) broth
sea salt and fresh ground pepper
1 tsp dried basil
sprinkle of red pepper flakes
2 tbsp Italian breadcrumbs
1/4 cup shredded parmesan cheese

1. Preheat oven to 400. Slice squash in half and remove seeds. Place in roasting pan cut side up and brush top with olive oil. Roast until flesh is soft and edges are lightly browned, about 35-40 minutes. Set aside.
2. Heat skillet over medium. Add sausage and onion, stirring frequently and using spoon to break up sausage. Saute for 5-7 minutes, until sausage is mostly browned and onions are becoming translucent. Add garlic and saute for 2 more minutes.
3. Add kale, broth, basil, red pepper, salt and pepper. Reduce heat slightly, and stirring frequently, continue cooking until kale is wilted, about 10 minutes.
4. Meanwhile, scoop out butternut, leaving about a 1/3 inch thick border attached to the skin. Coarsley chop the scooped out squash and add to the skillet. Stir gently to combine. Stuff the hallowed out butternut with sausage and kale mixture. If any leftover stuffing, mound in roasting pan. Top both stuffed squash (and any leftover mound) with breadcrumbs and parmesan.
5. Broil for 5 minutes, or until cheese is melted.