KOMBOCHA SQUASH WITH SAUSAGE, APPLE, AND GOUDA STUFFING AND CRISPY SAGE GARNISH

Preheat your oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil.

Cut the squash in half cross-wise.  Scoop out the seeds and discard.  Drizzle the cut side of each half with a couple teaspoons of olive oil and season each with ¼ teaspoon of the salt and pepper.  Place the halves, cut-side-down, on the baking sheet and bake for 25-30 minutes until the squash is tender when pierced with a fork.  Note – if you are using smaller squash like delicata, you will need 2 or 3 squash and cooking time will be less.

While the squash is cooking.  Heat the remaining 2 tablespoons of olive oil in a large deep skillet over medium high heat.  Add the onions and sage and cook, stirring occasionally, for 2 minutes until fragrant.  Add the sausage to the pan and continue to cook, breaking the sausage up with a spatula until it is just cooked through.

Add the cranberries, apples, cinnamon, maple syrup, and Dijon to the pan and continue cooking, stirring, for 2-3 more minutes until everything is well combined and the apples begin to lightly brown and soften.  Remove from heat and add the parmesan and 1 cup of the gouda cheese.  Toss to combine.

Turn the squash over on the baking sheet so they are cut-side-up.  Stuff the cavities with the sausage mixture and top them with the remaining ½ cup of shredded cheese.

To fry the sage, melt the butter in a small nonstick frying pan until it bubbles.  Add the fresh sage leaves in a single layer (you may need to work in batches depending on the size of your leaves) and cook stirring until the butter turns brown and the sage is just crispy.  Watch them closely as this process only takes 20-30 seconds. Remove to a plate lined with paper towels.

Serve the squash topped with crispy sage.  Note the skin of the kombucha, acorn, or delicata squash is totally edible too!