This can be scaled based on how many people you need this for. This recipe is for 8 people. For Thanksgiving, it may be better to find smaller acorn squashes so everyone can have their own individual half.
2 large acorn squash, or 4 small
3 tablespoons extra-virgin olive oil
6 links hot Italian sausage, casings removed
6 garlic cloves, minced
2 bunches of kale, tough stems removed and leaves coarsely chopped
1 Bartlett pear, chopped into cubes
1/4 cup water
1/4 cup chopped golden raisins
2 tablespoons toasted pine nuts
1 tablespoon coarsely chopped fresh sage
Coarse salt and freshly ground pepper
- Preheat the oven to 425°F. Cut each squash in half, and scoop out the seeds with a spoon. Drizzle ½ tablespoon olive oil over the cut side (or ¼ tablespoon over each if you use 4 smaller squash) and season with salt and fresh ground pepper. Place the halves cut side down on a baking sheet, and roast for about 20 to 35 minutes, until slightly browned and easily pierced with a fork. (The time will be less for smaller squashes; test with a fork after 20 minutes; if the fork doesn’t go all the way through, cook a bit longer.) source
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook sausage, breaking up large pieces with the back of a spoon, until browned, about 8 minutes. Transfer sausage to a bowl.
- Rinse kale in water and remove the stems, tear into small pieces and place into a large bowl. Give the kale a quick massage to break down the fibers
- Reheat skillet and add garlic, raisins, and pears. Cook until soft, about 1 minute. Add kale. Cook until kale wilts and is almost completely cooked, about 3 minutes.
- Add sausage back into the skillet and stir to combine.
- Spoon sausage mixture generously into the squash halves and serve immediately source