Roasted Acorn Squash with Wild Rice Stuffing
This delicious acorn squash is what fall dreams are made of. Impress your guests with this dish that’s as tasty as it is beautiful.
Makes about 3 servings.
Prep Time: 30 minutes
Total Cook Time: 1 hour 30 minutes
Ingredients:
3 acorn squash
12 oz country sausage
1 small yellow onion, diced
2 stalks of celery, diced
3 cloves of garlic, minced
2 Tbsp fresh sage, chopped (or 2 tsp dried sage)
1 c wild rice mix
2 ¼ c vegetable broth
4 c kale, chopped
½ c grated parmesan cheese
1 Tbsp sherry vinegar
2 Tbsp panko breadcrumbs
3 Tbsp olive oil
kosher salt
black pepper
Instructions:
Preheat oven to 375*F. Cut a small amount off of the bottom of the squash to make a flat surface, and cut off the top of the squash about an inch. Clean out the squash, rub them all over with olive oil, salt, and pepper. Place the tops of the squash back on, and bake for 50 minutes.
In a large pot, add 1 Tbsp of olive oil and the country sausage. Cook over medium heat until browned, breaking it up into small pieces. Remove the sausage and set it aside, leaving behind any remaining fat.
In the remaining fat, add the onion and celery, and sauté until softened. Then, add the garlic and sage, cooking until fragrant, about 30 seconds. Pour in rice, vegetable broth, and 1 tsp of salt. Stir, and bring the pot to a boil. Reduce the heat, cover with a lid, and simmer for 30 minutes.
Mix the kale with the wild rice, then put the lid back on and cook for an additional 5 minutes, until all the liquid has been absorbed and the kale is tender. Turn off the heat and fluff the rice with a fork. Add the cooked sausage, parmesan cheese, another ½ tsp salt, and a splash of sherry vinegar. Divide the rice mixture among the squash and top with panko.
Turn the oven to broil, and cook for about 2 minutes until the tops are golden brown. Enjoy!
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