Careme

Ingredients

• Organic Acorn Squash

  1 medium (~2 lb), halved and seeded $1.99/lb
• Kroger Ground Pork

  8 oz $3.99 / 16 oz (sale)
• Organic Lacinato Kale

  1 small bunch, ribs stripped, leaves chopped $2.99 / bunch
• Organic Fuji Apple

  1 small, diced $2.79/lb
• Organic Yellow Onion

  1/2 small, finely chopped $2.19/lb
• Simple Truth Organic Garlic Bulbs

  2 cloves, minced $2.79 / 3 ct
• Fennel seeds, crushed; red pepper flakes; dried oregano or Italian seasoning; salt & black pepper

  About 1 tsp fennel, pinch of flakes, 1 tsp oregano
• Olive oil

  2–3 Tbsp, divided
• Parmesan (optional)

  2–3 Tbsp, grated

Instructions

1. Heat oven to 425°F. Rub squash halves with 1 Tbsp olive oil and a pinch of salt/pepper. Place cut side down on a parchment-lined sheet pan.
2. Roast squash until tender when pierced, 30–35 minutes depending on size.
3. Make the filling while squash roasts: Heat 1 Tbsp olive oil in a skillet over medium. Add onion and cook until translucent, 3–4 minutes. Add garlic; cook 30 seconds.
4. Add ground pork, 1 tsp crushed fennel seeds, a pinch of red pepper flakes, 1 tsp dried oregano, 1/2 tsp salt, and black pepper. Cook, breaking up meat, until browned and cooked through, 5–6 minutes.
5. Stir in diced apple; cook 1–2 minutes to soften slightly. Add chopped kale, 2 Tbsp water, and cook until wilted and tender, 3–4 minutes. Taste and adjust seasoning.
6. Flip roasted squash halves cut side up. Spoon pork-kale-apple mixture into the cavities, mounding slightly. Sprinkle with Parmesan if using.
7. Return to oven for 5–8 minutes to meld flavors and lightly brown the top. Drizzle with a little olive oil before serving.