Kale, Cranberry, and Sausage Stuffed Acorn Squash
2 large acorn squash
2 tablespoons extra virgin olive oil, divided
1/2 tablespoon maple syrup
pinch of sea salt
1/2 large yellow onion, chopped
2 celery stalks, chopped
3 cups chopped or torn Tuscan kale
1 cup vegetable broth
1/3 cup dried cranberries
1-2 cooked Italian sausages, cut into bite-sized pieces (I used vegetarian)
3 cups stuffing mix (or 1 bag Mrs Cubbison's corn bread stuffing)
Preheat the oven to 400 degrees F.
Cut the squash in half lengthwise and scoop out and discard the seeds with a spoon. Drizzle or brush cut edges and inside of squash with 1 tablespoon olive oil and syrup. Sprinkle with salt. Place on a rimmed baking sheet and roast for 20 minutes.
Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and celery and saute until softened. Add the kale and continue to saute until tender, adding a tablespoon of water and covering if needed. Add the vegetable broth, cranberries, sausage, and stuffing mix and stir to combine. Cook for one minute and remove from heat.
Fill roasted squash with the stuffing. If there is extra stuffing, bake it in a small casserole dish. Cover stuffed squash with foil and bake for 20 minutes. Remove foil and bake for 10 minutes longer to brown the top.