Winter squash goes uptown in Sausage and Rice-Stuffed Acorn Squash.
4 small acorn or sweet dumpling squashes (about 10 ounces each)
2 (4-ounce) links sweet Italian sausage, casings removed
1 tablespoon canola oil
1 cup finely chopped onion
1/3 cup chopped celery
1 1/2 tablespoons minced garlic
1 1/2 cups cooked brown rice
1/3 cup dried cranberries
3 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 ounce Swiss cheese, shredded (about 1/4 cup)
How to Make It
Preheat oven to 425°.
Place whole squashes in a roasting pan. Bake at 425° for 30 minutes or until just tender. Let stand for 15 minutes. Halve squashes. Scoop out seeds; discard.
Preheat broiler to high.
Heat a large skillet over medium-high heat. Add Italian sausage to pan; sauté 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain on paper towels. Wipe drippings from pan with a paper towel.
Return pan to medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add celery; sauté 3 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, rice, and next 5 ingredients (through Parmesan). Divide rice mixture evenly among squash halves. Sprinkle evenly with Swiss cheese. Arrange squash halves on a baking sheet; broil 4 minutes or until golden and cheese is melted.
We get a good amount of acorn squash from our CSA, so this will probably be our go-to for our squashes. It seems like it's pretty flexible for adding or subtracting ingredients based on what you like and what you have in the fridge. I added a carrot, an apple, 1/2 pound of sausage, and a 1/4 tsp. of thyme. I skipped the swiss cheese and cranberries. Instead of stuffing the squash, I cut it up, mixed everything together, put it in a casserole pan, and drizzled it with a couple tablespoons maple syrup. AMAZING. I didn't need to add any salt or pepper, the thyme was enough.
roasted half rings of acorn squash about 12 min at 400. peeled after cooling. diced and put into a big bowl with a rice lentil mix, sausage crumbles and green onion. forgot the garlic, and meant to use dried apricots but they never made it. used some parmesan cheese but no other. i think a roasted sweet potato would be good in this too. or the maple syrup that was mentioned ! threw in some fresh rosemary before serving. will def make this again. could use different grains and squashes.
This was very tasty. I used barley instead rice and sweet dumpling and delicata squash instead of acorn. I reduced the salt by 1/2 and could probably eliminate it. I also used chicken Italian sausage. I would definitely make it again.
I really liked the filling for the acorn squash. I think that the better the squash is, the better this meal is. I had 1 squash I thought had a ton of flavor to it and it was excellent with the filling. The other squash I bought was just so so and it seemed a tad bland and therefore didn't complement the filling as well. If you are used to doctoring up squash with butter and brown sugar, you may find that it isn't as sweet as you might like. However, if you like the taste of squash by itself, you will really like it. This recipe is definitely a keeper.
Needs some tweaking, not sure what. Maybe the acorn squash needs to be blended with everything else in casserole type style. Maybe the fat from the sausage needs to baste into the squash. The dried cranberries added a lot, but it needs something else. It's on its way to something very good though.
Disappointingly bland tasting. Not sure what it needs, but the sausage mixture and squash just didn't complement each other and there wasn't a lot of flavor. Maybe I'd suggest a spicier sausage. I used mozzarella cheese in place of swiss since that is what I had.
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