Stuffed Squash

IngredientsClear All

For the squash

• 2 acorn squashes
• 2 tbsp butter (1/2 tbsp per squash half)
• Generous pinch of salt

For the stuffing

• 1 lb Italian sausage, removed from casings
• 1/2 lb crimini or button mushrooms, roughly chopped
• 1.5 cups cooked white, black, brown or wild rice
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 onion, diced
• 1/4 cup white wine
• 1/2 cup shredded parmesan cheese, plus extra for topping
• Freshly ground black pepper
• Salt to taste

Instructions

1. Prepare the squash: Cut the acorn squash in half and scoop out the seeds and insides. Place 1/2 tbsp butter inside each half and salt generously. Cover with foil and bake at 375°F for 35 minutes, until the flesh is tender.

2. Cook the sausage: In a large skillet, sauté the Italian sausage until it is no longer pink. Remove sausage and set aside.

3. Sauté the vegetables: In the same pan, sauté the onion, carrot and garlic until the onion is nice and soft. Add the mushrooms and sauté until they've shrunk down and become soft.

4. Deglaze and combine: Add the wine and deglaze the pan, then simmer and reduce the wine (this will take only a few moments). Add the sausage back in, along with the cooked rice and the shredded parmesan cheese. Taste the mixture and add salt and pepper if needed (this depends greatly on the sausage).

5. Stuff the squashes: Fill the squash halves, piling the mixture a bit above the rims. Place back in the oven and bake at 400°F for another 10-15 minutes, until mixture is bubbly.

6. Finish with cheese: Pull out and top with more grated parmesan. Return to oven and let the cheese melt and just start to brown. Serve immediately.

Notes

Substitutions:

• Classic mirepoix would include celery along with onion and carrot
• Any variety of cooked rice works - white, black, brown, or wild

Make your own Italian sausage: You can make Italian sausage by mixing ground pork with salt, ground fennel seed (freshly ground!), sage, red pepper flakes, marjoram, thyme, tarragon, smoked paprika and garlic. Mix well and let sit for an hour or two to let the meat soak up the flavors.

Customization: There's a million ways you can personalize this. The important part is to balance some salt, umami and rice to mix with the squash. The cheese is what puts the mixture over the top - that deep flavor of parmesan with the mushroom and sausage is a big hit, at least with the adults.

Family notes: The kids ate leftover pizza instead. :)

Source

Original recipe