The classic combo of spiced Italian sausage and bitter broccoli rabe is hard to beat. Add our balsamic and stuff it in a squash? It's a new classic that you will make again and again!

What you need

4 tablespoons Tessemae’s Balsamic
2 acorn squash
coarse salt and ground pepper
1 pound Italian sausage
1 large bunch broccoli rabe, cut ½ inch crosswise
1 tablespoon Tessemae’s Slow Roasted Garlic
¼ cup water or chicken stock

What to do

Heat your oven to 400. Line a rimmed baking sheet with foil. Remove the stems from the acorn squash, using a kitchen towel to grip and snap them off with your thumb. Set the squash topside down on your cutting board and slice in half lengthwise with a large chefs knife. Scoop out the seeds.

Drizzle the halves with 2 tablespoons Balsamic and season with salt and pepper. Place cut side down and roast until very tender, about 35 minutes.

Meanwhile, heat 1 tablespoon Balsamic in a large skillet over medium. Remove the sausage from the casing and crumble into the skillet. Cook, stirring and breaking up, until browned and cooked through, about 6 minutes. Transfer to a plate, leaveing the fat and juice in the pan.

Add half of the broccoli rabe to the skillet. Cook, stirring, until withed enough to fit the other half. Season with salt and pepper and cook until all of the broccoli rabe is wilted. Stir in the Slow Roasted garlic, chicken stock, and cooked sausage. Cook until the broccoli rabe is tender and most of the liquid is absorbed, about 5 minutes.

Pile the sausage mixture into the squash and drizzle with more balsamic.

Serves 4