Directions

1. Preheat oven to 375 degrees F.
2. Place butternut squash, cut side up, on a sheet pan lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven until fork tender (about 45 minutes).
3. Meanwhile, brown sausage in a large skillet over medium heat for 5 minutes.
4. Add shallots, garlic, sage, apple and pecans and cook, stirring often, until the shallots are translucent and the apple is soft. Stir in chopped kale, cover and cook until kale wilts, about 2 minutes.
5. Remove from heat and stir in half a cup of Treasure Cave Mild Crumbled Blue Cheese. Set aside.
6. When squash is cooked and cool enough to handle, use a spoon to scoop out all but half an inch of flesh. Stir into kale mixture and then stuff squash halves with the filling. Pack it in tightly using the back of a spoon to compress the filling.
7. Finish with the remaining Treasure Cave Mild Crumbled Blue Cheese and return to oven. Roast for 15 minutes and remove from oven.
8. Drizzle with balsamic glaze and sprinkle with parsley. Serve immediately.