Sausage stuffed squash

Jennifer Chaiken

By
@NurseJen

I love this in the fall. It works as a main dish (full portion) or as a starter (say, 1/4 squash per person).


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Rating:

Comments:

Serves:

4 as a main dish, 8 as an appetizer

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

2
squash - acorn or butternut, or one of each
1/2 c
rice, long-grain/wild rice blend (i use lundbergs)
1 lb
bulk sausage - pork or turkey
maple syrup to drizzle

Directions Step-By-Step

1
Cut squash in half. Scoop out seeds. Place cut-side down in a baking dish with enough water to come about 1/2 inch up the sides. Bake at 350deg for 30-40min. Take out and let cool.
2
While squash is baking, cook rice according to directions.
3
When rice is cooked and squash is cool enough to handle, scoop out the flesh of the squash into a bowl, leaving about 1 inch in the rind. Mix the cooked squash with the cooked rice and the sausage. Fill in the shells of the squash, drizzle with maple syrup to taste (1-2tbls over each maybe?) and bake in 350 oven for another 45min to an hour. Internal temp should be 165 by meat thermometer.
4
Optional additions:

-- You can saute mushrooms and mix this in with the filling.

-- Add chopped apples (fine chop, about 1/4inch dice)

-- Add chopped onions to the mix, or saute them first and mix them in

-- Switch out the grains, use barley, buckwheat, amaranth or quinoa

About this Recipe

Main Ingredient: Pork
Regional Style: American
Dietary Needs: Dairy Free, Wheat Free
Hashtags: #squash, #rice, #sausage