Sausage and WIld Rice Stuffed Acorn Squash
4 people
00h 20
00h 30
Stuffed with a perfect fall medley of sausage, wild rice and cranberries, sweet and succulent acorn squash become the perfect, edible dinner serving dishes!
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Ingredients and Method
Ingredients
- 1 lb ButcherBox.ca mild (sweet) Italian sausage, casings removed
- 1/2 cup wild and brown rice blend
- 1/4 cup dried cranberries
- to taste Kosher salt
- to taste freshly cracked black pepper
- 2 small to medium acorn squash, halved and seeded
- 3 tbsp olive oil, divided
- 1 yellow onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tsp fresh thyme
- 1/4 cup flat leaf parsley, chopped, plus more to garnish for serving
Method
- Place a rimmed baking sheet in oven and preheat to 425°F. Cook rice per package directions. Remove from heat and fold in cranberries. Cover and let stand 5 minutes. Season with salt and pepper to taste.
- Meanwhile, cut a slice from the outside of each squash (this will keep them from tipping over). Rub the inside of each piece of squash, using 1 tablespoon oil and season with salt and pepper. Arrange on baking sheet, hollow sides down. Roast until tender, 25 to 30 minutes.
- Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add sausage meat and cook, breaking into small pieces, until cooked through and beginning to brown, 6 to 7 minutes. Stir in garlic and thyme. Cook until fragrant, about 1 minute. Remove from heat and fold in parsley. Add rice and stir to combine well.
- Transfer squash to platter, hollow sides up, and fill with rice mixture. Garnish with parsley.
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