Four Cheese Pork Sausage Bake

Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to a sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Carefully transfer the roasted squash to a work surface to cool slightly.

Meanwhile, halve the bread horizontally. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Place in a bowl. Add 2 tablespoons of olive oil and season with salt and pepper; stir to combine. Pick the rosemary leaves off the stems; roughly chop  the leaves. Season the ricotta with salt and pepper; stir to combine. Grate the fontina on the large side of a box grater.

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper  if desired. 

Place the halved bread on a sheet pan, cut side up. Evenly top with the garlic oil and chopped rosemary. Toast in the oven 5 to 7 minutes, or until lightly browned. Transfer to a cutting board and carefully halve crosswise.

When cool enough to handle, using a fork, scrape the flesh of the roasted squash into a large bowl, discarding the skins; separate any clumps. Add the cooked filling, parmesan, and seasoned ricotta. Mix until thoroughly combined and mostly smooth. Taste, then season with salt and pepper if desired. Transfer the mixture to a baking dish. Evenly top with the mozzarella (tearing into small pieces before adding) and grated fontina. Season with salt and pepper. Bake 5 to 7 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.Serve the finished sausage bake with the rosemary garlic bread on the side. Enjoy!