WILD RICE AND SAUSAGE–STUFFED ACORN SQUASH

stuffed acorn squash

4 small acorn squash
1 tablespoon butter
½ large red pepper, diced
1 medium-sized onion, chopped
1 pound bulk salt-and-pepper sausage, browned
3 cups cooked brown or black rice
½ teaspoon pepper
½ teaspoon salt
1½ teaspoon fresh sage, minced
1 cup Craisins
2 cups grated sharp cheddar cheese
A drizzle of honey

Cut the squash in half, scoop out seeds and set aside for toasting. Place cut side down on foil-lined baking sheet. Add a little water and bake in a 375° oven until just tender (20 to 25 minutes). Scoop out some of the squash flesh, leaving a nice layer next to the skin.

Melt butter in a frying pan; add peppers and onions and sauté until tender. Mix with cooked sausage and rice, salt and pepper, Craisins and the scooped-out squash.

Mound in center of squash. Place on a baking sheet and bake in oven until heated through. Sprinkle with a little sharp cheddar and drizzle with a little bit of honey and put back into the oven for another 5 minutes. Serves 8.


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