INGREDIENTS
1 medium butternut squash
3 tbsp olive oil, divided
Salt, to taste
Pepper, to taste
For Stuffing
250g Wicks Manor English Sausage Meat
1 small onion, diced
3 cloves garlic, minced
1 tbsp sage
1 tbsp thyme
1 tbsp rosemary
1 cup kale, chopped
½ apple, diced
2 tbsp pecans, roughly chopped
2 tbsp dried cranberries
METHOD
1. Preheat your oven to 215°C (419°F) and line a baking sheet with parchment paper.
2. Cut the butternut squash lengthwise and scoop out the seeds and strings. Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper.
3. Place the squash halves face down on the baking sheet and roast for 40 minutes, or until softened.
4. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the sausage, crumbling it as it cooks until about ¾ done. Add the onion and garlic, and cook until softened and fragrant.
5. Stir in the sage, thyme, and rosemary, cooking for another minute. Add the kale, apple, and pecans, stirring until the kale is wilted. Lastly, stir in the cranberries.
6. When the squash is done, let it cool for 5 minutes. Scoop out a bit of the flesh to create room for the stuffing; the extra squash can be saved for soups or other dishes.
7. Spoon the sausage mixture into the squash halves, packing it in well. Place the tray under the broiler for a few minutes, until the top of the stuffing is golden brown. Garnish with additional fresh herbs and serve warm. Enjoy!