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Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper, non stick foil or a silicone baking mat. Set aside.
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Carefully cut each squash in half using a large chef’s knife, the sharpest one you have. Acorn and butternut squash are notoriously difficult to cut so take your time and be safe.2 acorn squash
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Use a spoon to scoop the seeds from the center of each squash.
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Place the squash flesh side down on the prepared baking sheet. Bake for 18 to 20 minutes or until fork tender.
Prepare Sausage Stuffing
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While the squash is baking, cook the sausage in a large skillet over medium high heat until cooked through. Remove sausage with a slotted spoon and set aside.½ pound Italian sausage
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Add olive oil and onions to the skillet and cook until the onion is translucent, 4 to 5 minutes.1 tablespoon extra virgin olive oil,½ large onion
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Stir in the chopped celery, chopped apples, minced garlic, kale, sage, rosemary and thyme. Season with salt and pepper and cook for about 5 minutes, stirring occasionally.2 celery stalks,½ large apple,2 cloves garlic,3 cups kale,2 teaspoons chopped sage leaves,1 teaspoon minced fresh rosemary,½ teaspoon fresh thyme,1 teaspoon sea salt,½ teaspoon freshly ground black pepper
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Transfer the sausage back into the skillet and stir to combine.
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Remove the squash from the oven and scoop out a little of the squash to make room for the filling. Make sure you leave at least a half inch shell all the way around the squash. You can add the squash to the filling or leave it out.
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Spoon the filling into each squash. It should be rounded over the top. Bake for 15 minutes.
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Sprinkle each squash with the feta cheese and chopped nuts. Return to the oven and bake for an additional 5 minutes.½ cup feta cheese crumbles,¼ cup chopped pecans
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