2medium sized acorn squash, halved and pointy end chopped offso it stands easily without tipping over
2cupskale, stems removed and chopped
1apple, peeled, cored, and chopped
2tbspfresh apple cider or apple juicecheck ingredients to ensure it's 100% juice!
Preheat oven to 400. Place squash halves on a foil-lined baking sheet (cut side up) and spray with a bit of olive oil. Add a dash of salt and pepper and cinnamon to each half. Bake for 45 minutes or until tender.
Meanwhile, begin making the sausage. Heat 1 tbsp of the olive oil over medium high heat. Add the pork, salt, pepper, sage, cloves, fennel seeds, paprika, red pepper flakes, garlic powder, and onion powder. Saute for 5-7 minutes until cooked through. Remove from the pan using a slotted spoon and set aside.
In the same pan where you cooked the sausage, add the remaining tbsp of olive oil. Add the apples, onion, kale, rosemary, thyme, and cayenne pepper. Add more salt and pepper to taste. Saute until the veggies soften, 5-7 minutes. Add the pork back into the pan. Add the apple cider and stir, using the spoon to scrape the brown bits from the bottom of the pan.
When the squash is done, let them cool for about 5 mins. You may need to scoop a little bit of the flesh out of the squash to make room - just add it to the stuffing! Spoon the mixture into the squash, dividing evenly between all 4. Enjoy!
The sausage portion of this recipe is a great Whole30 sausage to have on hand!