Acorn squash stuffed with quinoa, kale, and sweet Italian sausage

Ingredients:

• 2 acorn squashes (about 1 pound each), halved and seeds removed
• 5 tbsp + 1 tsp olive oil
• 1/3 cup rinsed quinoa
• 3/4 cup lightly salted vegetable broth
• 220 g raw sweet Italian sausage without casings
• Half a yellow onion, diced
• 1.5 cups Tuscan kale, stems removed, leaves coarsely chopped
• 2 cloves garlic, crushed
• 1 teaspoon fresh thyme, chopped
• 3 large fresh sage leaves, chopped
• 1 teaspoon red pepper flakes
• 1/4 cup finely grated Parmesan

Preparation:

1. Preheat oven to 200°C and line a baking sheet with parchment paper.
2. Place the pumpkin on the prepared baking sheet, drizzle the cut sides with 2 tablespoons of olive oil, then rub the oil over the entire surface, including the rind. Sprinkle the inside of the pumpkin with salt and black pepper. Bake, cut-side down, until the pumpkin is tender when pierced with a fork and the edges are caramelized, 30 to 40 minutes.
3. While the squash is roasting, heat 1 teaspoon of olive oil in a medium saucepan over medium-high heat until shimmering. Add the quinoa and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the vegetable broth and bring to a simmer. Reduce heat to low, cover, and simmer until the broth is almost completely absorbed by the quinoa, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.
4. Meanwhile, heat 1 teaspoon of olive oil in a skillet over medium-high heat until shimmering. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 12-14 minutes. Using a slotted spoon, transfer the sausage to a plate, reserving the rendered fat in the skillet.
5. Add the onion to the skillet with the fat and cook, stirring occasionally, until deep golden brown, 5-7 minutes. Add the kale and garlic, stir, and cook until the kale wilts, 1-2 minutes. Add the thyme and sage and stir.
6. Combine the sausage, kale, and quinoa in a medium bowl with the remaining 2 tablespoons olive oil. Season with red pepper flakes, salt, and black pepper.
7. After baking the pumpkin for 30-40 minutes, reduce the oven temperature to 190°C.
8. Flip the pumpkin over, spoon 1/2 cup of the mixture into each half, and sprinkle with Parmesan cheese. Return to the oven and bake until the cheese is heated through and melted, 15-20 minutes.