Stuffed Squash with Roasted Grapes

Stuffed Squash with Roasted Grapes 
The other month I stumbled upon some recipes that had roasted grapes in them and I was immediately curious. I had never before had roasted grapes nor had I really ever cooked with grapes. I decided to transform my standard ground turkey with a side of mashed butternut squash into a fun new stuffed squash boat, topped with perfectly roasted grapes. 
This recipe is so versatile and can be substituted with so many different ingredients based on what you have on hand or your dietary needs! 
I used butternut squash, ground turkey, kale, onion, mushroom and grapes. You could use ground beef, ground chicken, tempeh, quinoa, acorn squash, buttercup squash, spinach, ect. 
1 butternut squash 
1 pound ground turkey
1 1/2 cups kale 
1/2 onion, diced 
1 cup red grapes
1 clove minced garlic 
2 teaspoons fresh sage 
1 tablespoon olive oil 
2 tablespoons balsamic 
Salt and pepper to taste 
Optional: Breezy’s Butters Original Cashew or Cinnamon Spice 
1. Pre-heat oven to 400 degrees. 
2. Cut squash in half length wise. (tip: prick a few holes in squash skin with fork and place squash in microwave for a few minutes to soften flesh and allow easier cutting) 
2. Brush inside of squash with olive oil and place cut side down on baking sheet. Bake for 20 minutes. Then add the grapes on the other side of the baking sheet. Finish baking the squash and the grapes until soft, about 15-20  minutes depending on the size of your squash. 
3. While the squash and grapes bake, heat up a skillet over medium heat. Add olive oil to heated skillet. 
4. Brown protein of choice in skillet with diced onion and garlic (if using a fatty protein, drain meat after browning to remove excess oil) 
5. Turn heat the low, add fresh chopped sage and chopped kale to meat and onion mixture and cook until kale is softened. Season with salt and pepper to taste. 
6. Stir in balsamic until incorporated. 
7. Once squash and grapes are roasted, remove from oven. If using butternut or buttercup squash, scoop out some of the squash flesh to make hole for filling. You can chop removed squash flesh and add to filling. Be careful to leave enough squash to support weight of filling.
8. Fill squash boats with filling and top with roasted grapes! 
9. Drizzle with Breezy’s Butters Original or Cinnamon Spice butter if you’d like!