Stuffed Squash
Ingredients
- 2-6 small winter squash (acorn, sweet dumpling, etc.)
- olive oil
- 1-2 small-medium onions, diced
- 3 cloves garlic, minced
- 1 lb bulk pork sausage
- 1.5 cups mixed brown/wild rice
- 2 tsp dried sage
- handful chopped craisins
- handful chopped apples
- handful chopped walnuts or pecans
- maple syrup
Directions
Cook the rice. (I ended up having to wait for the rice, so start it early.)
<b>Prep the Squash</b>
Cut squash in half from tip to stem.
Run a spoon around the center of the squash and scoop out the seeds. (You can either discard the seeds and stringy.goop or make toasted seeds by rinsing off the goop, spreading the seeds on a cookie sheet and lightly toasting them in a 350? oven. Salt and store in an airtight...aw, who am I kidding, just munch them!)
Place squash cut side down in pan with a little water, poke a few holes in each half and bake @ 350 for ~20 min. They should be partially baked, a fork should slide in easily at first and then meet resistance.
<b>Filling</b>
Cook sausage in pan, making sure it's nice and crumbly. When it's about done, Add the onions, garlic, sage, and cook till they're translucent.
Drizzle a little maple syrup on top before serving.
Combine the sausage, rice, craisins, apples, nuts, and whatever else you feel like throwing in.
Fill the squashes, and cook at 350 for about 30 minutes, till they look nice and browned on top. If you have extra stuffing, you can cook it in a separate baking dish, it's yummy by itself.
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