Directions

1. Roast the squash: Preheat oven to 400°F. Cut butternut squash in half lengthwise and scoop out seeds. Brush the cut sides with 2 tbsp Tuscan herb olive oil and season generously with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until tender and lightly caramelized. Make the filling: While squash roasts, heat 1 tbsp Tuscan herb olive oil in a large skillet over medium-high heat. Add turkey sausage, breaking it up with a spoon. Cook 6-8 minutes until browned and cooked through. Remove and set aside. Sauté vegetables: In the same skillet, add diced onion and cook 4-5 minutes until softened. Add garlic and cook 1 minute more. Add spinach or kale and cook until wilted, about 2-3 minutes. Combine filling: Return sausage to the skillet. Add cooked quinoa or rice, dried cranberries, chopped nuts, sage, and cinnamon. Season with salt and pepper. Stir to combine and heat through. Remove from heat. Stuff the squash: When squash halves are tender, flip them cut-side up. Use a fork to gently fluff the flesh, creating a shallow well but leaving about ½ inch of flesh intact. Divide the filling evenly among the four squash halves, mounding it generously. Final bake: Return stuffed squash to the oven and bake for 10-12 minutes to heat through and crisp the top slightly. Make the drizzle: In a small bowl, whisk together fig balsamic vinegar, Tuscan herb olive oil, and honey if using. Serve: Transfer stuffed squash halves to serving plates. Drizzle generously with the fig balsamic mixture. Garnish with fresh herbs and crumbled cheese if desired.