With Fall weather upon us, it's often time to clean up your garden and harvest the year's final bounty. We love using squashes for many recipes throughout the season - starting with acorn squash! The sausage, kale and fennel mixture provide a bundle flavors that will please sweet and savory palates.

Acorn Squash Raw HoneyIngredients

2 acorn squash, halved, seeds discarded
2 tablespoons olive oil, plus more as needed
1 pound spicy Italian sausage, casings removed, crumbled
1 large onion, diced
1 fennel bulb, diced, fronds reserved
2 packed cups baby kale


  1. Preheat oven to 375℉.
  2. Brush squash halves with oil and place hollow-side up in a baking dish. Bake 45 minutes then remove from oven.
  3. In a large skillet over medium heat cook sausage, breaking it up with a spoon, until browned, about 10 minutes. Transfer to a paper towel-lined plate to drain, and pour off all but 2 tablespoons fat from pan. Or add enough oil to pan to equal about 2 tablespoons.
  4. Sauté onion and fennel in sausage drippings until soft, 6-8 minutes. Stir in kale and cook just until wilted, about 3 minutes. Stir sausage into onions and fennel. Taste and season with salt and pepper to taste.
  5. Divide sausage mixture between squash halves. Drizzle with honey and bake until squash is tender, 30-35 minutes.