If you think you've reached your yearly squash quota, hear us out—this is the squash recipe that will have you coming back for seconds. You can even double it, scoop out the flesh of leftover servings and serve them over salad greens, under eggs, in lettuce wraps......the list goes on and on.
 
Makes 4 servings

What you need

2 acorn squash (about 2 ½ pounds each) quartered top to bottom and seeded
5 tablespoons Tessemae’s Balsamic, plus additional for drizzling
coarse salt and freshly ground black pepper
1 pound pork sausage (casings removed, if necessary)
6 ounces chopped kale (about 8 packed cups)
1 apple, peeled, cored and chopped
¼ cup toasted, sliced almonds 

What you do

1. Heat oven to 400 degrees. Toss squash wedges, 3 tablespoons of the Balsamic, and 1/2 teaspoon each salt and pepper in a bowl until coated. Arrange squash on a rimmed baking sheet on their cut sides until browned, about 20 minutes. Flip onto other cut side and roast until browned and tender when pierced with a knife, about 20 minutes longer.
2. Cool squash wedges, then scoop flesh from 2 wedges into a bowl and set aside.
3. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat until no longer pink. Remove sausage and all but 1 tablespoon fat from pan. Add remaining 1 tablespoon Balsamic, kale, and apple to pan and sprinkle with salt and pepper.
4. Cover and cook kale mixture until wilted, about 3 minutes. Uncover and add scooped squash to pan; stir to combine. Cook until lightly browned, about 1 minute.
5. Add remaining 1 tablespoon Balsamic to squash mixture and stir to combine. Divide squash mixture among wedges. Sprinkle almonds over top and drizzle with more Balsamic before serving.