Preheat your oven to 475F. Wash and pat dry your squash. Slice it down the middle, remove seeds, and lay it flesh-side down on a parchment-lined baking tray. Pop it in the oven on a middle rack and roast 20-30 minutes or until tender. Remove and let cool about 10 minutes.

Put the kale in a bowl and massage with a few pinches of mineral salt and a dash of lemon.

Melt the ghee or olive oil in a large sauté pan over medium heat. Stir in the onions and a hefty pinch of mineral salt. Let them sweat, adding more ghee or olive oil if they start to stick. As the onions soften add the garlic, sage, thyme, cinnamon, ginger, and rosemary. Stir gently but thoroughly.

Break up the hazelnuts by wrapping them in a towel, then pressing down on them with the handle of a knife. Set aside, saving all the pieces, even the powder. Leave the pecans and pistachios whole.

Once the onions are translucent, reduce the heat to medium-low and push this mixture to one side of the pan. Add the nuts to the other side and let brown for a minute. Brown on the other side for another minute or two, then stir the mixtures together.

Add the apple, cherries and raisins to the stuffing. Pour in the vegetable broth, bring to a boil, then lower to a gentle simmer. Stir in the kale and allow the water to absorb.

Once the squash is cool, peel away the skin and give it a rough chop. Stir the squash into the stuffing.

Toss remaining lemon juice and zest with the spinach. Lightly stir the into the stuffing. Sprinkle with more lemon salt and cracked black pepper to taste.

Turn off the heat. Cover and let stand one minute for the spinach to wilt and the flavors to merge.

Serve alongside Ayurvedic Sage Gravy.