Step 1
Preheat the oven to 425F. Drizzle each squash half with a little olive oil and place each squash cut side down on a baking sheet. Roast in the oven until the squash is tender, about 25-30 minutes. Cooking times will very depending on the size of your squash.

Step 2
Heat a little olive oil in a large deep skillet over medium heat. Add the onion and cook, stirring often, until translucent. About 5 minutes. Add the garlic and continue to cook for about 2 minutes longer. Add the pork, spices, salt and pepper and use a wooden spoon to help break up the meat. Continue to cook, stirring occasionally until the meat is cooked through and no longer pink. Add the kale leaves and continue to cook until the kale turns bright green and becomes tender, about 5-8 minutes longer. Stir in the drained cranberries.

Step 3
Heat a small dry skillet over medium heat. Add the pecans and cook, shaking the pan often, until the pecans are golden brown, about 8 minutes. Remove from the heat and when cool enough to handle finely chop the nuts.

Step 4
Divide the sausage mixture between the squash halves (you’ll likely have leftover filling) and sprinkle with the toasted pecans and a drizzle of pure maple syrup (if using).

Notes

*Use this recipe as a guide

*Adjust measurements and ingredients as necessary

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.