Savory Sausage Acorn Squash

Slice a small piece off the top (stem) and bottom of squash so they sit upright, then cut in half perpendicular to ridges. Scoop out seeds, discarding strings. Pile seeds on a small baking sheet. Drizzle with some of the olive oil, add salt, then toss to coat and spread in an even layer. Coat the flesh of squash halves with olive oil by hand and place hollow-side down in a large baking dish.

Preheat oven to 400 F. Place baking sheet with seeds on the top rack and baking dish with squash on the bottom rack. Check seeds after 7 minutes; toss and roast until golden and crispy. Scrape into a small bowl to cool. Check squash after 20 minutes; roast until fork-tender. Meanwhile, in a large skillet, sauté shallot and sausage over medium heat, breaking up sausage until cooked through. To prevent burning, add a splash of water when needed. Add remaining ingredients; stir to mix, then cover with lid and cook a few minutes, until kale is wilted. Turn off heat and leave uncovered on burner. Use a thin spatula to loosen squash from pan and turn over onto individual plates. Stuff each with filling and top with roasted seeds. Serve hot.