Preheat oven to 400 degrees

Wash acorn squash thoroughly. Cut in half from stems, length-wise. Carve out seeds with spoon and coat inside of squash with olive oil.

Place cut side down on parchment paper and bake for 40 mins or until you start to see some orange discoloration of the skin

While the acorn squash cook, “de-bone” the kale. Remove any thick stems and place leafy portion into a pan with olive oil. Cook until wilted.

Chop garlic and add to kale. Stir until fragrant. Remove from heat and place this mixture aside for later

Coat pan with olive oil and add sausage. Break up pieces and cook until golden brown and cooked all the way through.

Add grated parmesan, cannellini beans and panko. Add kale back into pan. Mix until ingredients stick together.

Remove acorn squash from the oven and flip over. Stuff sausage mixture into hollowed out portions of the squash. Top with freshly grated parmesan

Return squash to oven for 5 minutes or until cheese is melted on top

Enjoy!