Directions:

1. To Prepare Chorizo Stuffed Acord Squash: Cut stems from squash. Cut squash in half lengthwise. Using a spoon, scoop out seeds and stringy pulp. Arrange squash on sheet pans flesh side down. Bake in a preheated 350-degree Fahrenheit oven for 35 to 40 minutes or until tender. Cool slightly. Cut cooked squash into quarters and flatten. Heat oil in a sauté pan over medium-high heat. Add ground turkey and ground chorizo. Cook breaking into crumbles until fully browned and completely crumbled. Add garlic, dried cranberries, apples, sage, thyme, salt and pepper. Sauté for 4 to 5 minutes. Add apple juice and 1/4 cup cranberry juice. Cover. Reduce heat to medium and simmer for 10 minutes. Transfer squash quarters, flesh side up, to a 9×13 baking pan. Divide filling into four portions. Fill each squash quarter with a portion of meat and cranberry mixture. Top stuffing mixture with 1/4 tsp butter. Add 1 1/2 cups water and 1/2 cup cranberry juice to pan. Cover with plastic wrap then seal tight with foil. Bake in a 350 degrees Fahrenheit preheated oven for 25 minutes or until heated through. Place 1 squash quarter on a service plate.
2. To Prepare Baby Kale Salad: In a non-reactive bowl, combine olive oil, lemon juice, garlic and salt until well-blended. Add kale. Toss to combine rubbing kale leaves gently with your fingers until well coated and leaves start to look wilted and
   glossy. Evenly divide salad, and place onto serving plates next to squash. Enjoy immediately.