Preheat oven to 425 degrees.
Roast Butternut Squash. Cut butternut squash in half and remove the seeds. Drizzle both halves with oil and sprinkle with salt. Place squash halves flat-side down onto a parchment paper lined baking sheet and bake in preheated oven for 35-45 minutes, or until cooked through.
1 large butternut squash, 2 Tbsp. oil, 1 tsp. salt
Cook and Crumble Sausage: Add 2 tablespoons oil and onion to a large skillet or pot over medium heat. Saute for 3-4 minutes, add garlic, and continue sauteing for an additional minute. Push onion to the side and add the ground sausage. Cook for 7-8 minutes, or until the sausage is cooked through. Use a potato masher to break up the sausage into fine crumbles.
2 Tbsp. oil, ½ sweet onion, 4 cloves garlic, 1 lb. ground sausage
Mix in Other Ingredients. Stir in diced apple and continue cooking for 3-4 minutes, or until apples are slightly tender. Mix in kale, pecans, pumpkin seeds, sage, salt, pepper, and nutmeg. Cook for 1-2 minutes to heat everything up. Turn off the heat and stir in lemon juice.
1 small apple, 2 cups kale, ½ cup pecans, ¼ cup pumpkin seeds, 1 Tbsp. fresh sage, ½ tsp. salt, ¼ tsp. black pepper, Pinch of nutmeg, 1 tsp. lemon juice
Fluff the squash using a fork and fill each half with the sausage stuffing. Enjoy!