The smells coming from the oven while the squash is cooking are wonderful! It’s an amazingly delicious fall dish and beautiful on the plate! Honestly you can stuff the squash with whatever you love or just eat it roasted plain with a little butter, salt, pepper & brown sugar but no matter how you enjoy it take in all the fabulous colors and flavors of your autumn 🍂
1 lg. Acorn Winter Squash…cut in half and turn upside down onto a foil lined prepared baking dish, add about a cup of water to bottom of pan and let squash Bake at 400 degrees for 30 to 40 mins till it’s tender when pierced with a knife.
Stuffing… While squash is baking prepare ingredients for stuffing.
1 cup of uncooked brown rice, cooked as directed till tender,season with salt & pepper
1 med. red or sweet yellow onion, chopped
4 to 6 Italian chicken sausage links, casings removed and chunked
2 lg. Garlic cloves, chopped
Extra Virgin Olive oil
Fresh chopped parsley
In a lg. Skillet heat some olive oil on med. high and brown sausage chunks then add chopped onion and garlic, sauté till tender. Mix in the cooked rice and season with salt and fresh ground pepper, Set aside. Once the squash is done remove from oven, turn it over in the baking dish and scoop out small amts of the squash flesh to make the hollow larger in the center for the stuffing and then fold that extra squash into the sausage/rice mixture together with small amts of olive oil and Parmeasan cheese, taste and season as you like…place a pat of butter in the hollow of the squash and sprinkle with salt and pepper before adding the stuffing mixture.
Now fill the hollow of the squash with the stuffing mixture and put it back into the oven for another 10 mins or so to heat through, top with fresh parsley, more cheese and a drizzle of olive oil. Serve pipping hot and Enjoy❤️