Stuffed Delicata Squash

Ingredients

• 2 medium delicata squash – halved lengthwise and seeded
• 2 tbsp olive oil
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 12 ounces Italian sausage – casings removed
• 1 small onion – finely chopped
• 1 stalk celery – finely chopped
• 3 cloves garlic – minced
• 1 medium apple – peeled and diced
• 1 tbsp fresh sage – finely chopped
• 1 tsp fresh thyme – chopped leaves
• 0.25 tsp red pepper flakes
• 0.25 cup chicken broth
• 0.5 cup Parmesan cheese – finely grated
• 2 tbsp fresh parsley – chopped (for serving)

Instructions

1. Heat the oven to 425°F. Place the delicata squash halves on a sheet pan, cut side up, and brush all over with 1 tbsp olive oil. Season with 0.5 tsp kosher salt and 0.25 tsp black pepper, then flip cut side down and roast until tender when pierced and edges are caramelized, 20–25 minutes.
2. Meanwhile, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small crumbles, until browned with little pink remaining, 5–7 minutes.
3. Add the onion and celery to the skillet and cook, stirring, until softened and translucent, 5–6 minutes. Stir in the garlic, fresh sage, fresh thyme, and red pepper flakes; cook until fragrant, 30–60 seconds.
4. Add the apple and cook until slightly softened, 2–3 minutes. Pour in the chicken broth, scraping up any browned bits. Add the kale and cook, stirring, until wilted and most of the liquid has evaporated, 3–5 minutes.
5. Season the filling with the remaining 0.75 tsp kosher salt and 0.25 tsp black pepper. Remove from the heat and stir in the Parmesan cheese until evenly combined.
6. Turn the roasted squash cut side up. Pack the sausage mixture firmly into each cavity, mounding slightly.
7. Return the stuffed squash to the oven and bake until heated through and the tops look lightly browned, 10–12 minutes. For deeper color, broil 1–2 minutes, watching closely.
8. Let rest 5 minutes. Sprinkle with the fresh parsley and serve warm.