Preheat the oven to 375 degrees. Using a knife, carefully remove the top of your pumpkins and scoop out the seeds. Save the seeds for another recipe (Spiced up pumpkin seed recipe). Place a medium pan over medium-high heat. Drizzle the bottom with avocado oil. When the oil is hot, add the sausage and break it up into small pieces using a wooden spoon, then cook until brown.
Next, add the shallots and garlic and saute for one to two minutes until soft and fragrant. Add the squash or pumpkin pieces and saute for about five minutes until nice and soft. Add the kale and Arborio rice, season with salt and pepper, and sauté for a few minutes.
Add your chicken stock and bring the mixture to a boil. Remove the pan from the heat. Using a spoon, scoop your rice mixture into each pumpkin.
Place the pumpkins in a baking dish and cover the bottom with any remaining rice mixture. Place the baking dish in the oven for 30 to 40 minutes, or until the rice is tender. Remove it from the oven and add the heavy cream and cheese. mixed together and placed back in the oven for five minutes.
To serve, remove the dish from the oven. Sprinkle with extra cheese , if desired. Sprinkle with sage and serve. Enjoy it!
