Stuffed Acorn Squash | America's Test Kitchen

Ingredients

• 2 acorn squashes (1 1/2 pounds each), quartered pole to pole and seeded
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Salt and pepper
• 6 ounces kale, stemmed and sliced into 1/4-inch-thick-strips
• 1 Fuji or Gala apple, peeled, cored, and cut into 1/4-inch pieces
• 1 garlic clove, minced
• 1/2 teaspoon minced fresh rosemary
• 1 tablespoon cider vinegar
• 1 tablespoon unsalted butter
• 2 ounces goat cheese, crumbled (1/2 cup)
• 2 tablespoons whole blanched almonds, toasted and chopped coarse