An absolutely delicious fall dinner - Acorn Squash is roasted and stuffed with sausage and sautéd mushrooms and kale. Whole30, Gluten Free, Paleo.
Preheat oven to 400. Cut the acorn squash in half and remove seeds (see HOW TO COOK ACORN SQUASH for tips above).
Lay each squash half on a parchment lined baking sheet, face up, and drizzle with oil. Sprinkle with salt and pepper.
Bake for one hour, until the squash begin to caramelize and you can easily slide a knife through the squash. *If your squash are large or small, either add or subtract about 10 minutes and watch closely toward the end of cook time.
While the squash cooks, brown the sausage in a large skillet over medium heat for about 3 minutes, breaking apart as it cooks. Spoon the sausage into a bowl and set aside. Don't wipe out the pan.
Add the mushrooms to the skillet and sauté in the sausage grease, stirring occasionally, until browned. Stir in the kale and sautée together, stirring occasionally, for about 2 minutes.
Season to taste with salt and pepper, and sprinkle in fresh thyme.
Spoon the sausage mixture into the squash halves and serve!