Sausage and Rice-Stuffed Acorn Squash

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Photo: Brian Woodcock; Styling: Cindy Barr

Winter squash goes uptown in
Sausage and Rice-Stuffed Acorn Squash.

Yield: Serves 4 (serving size: 1 stuffed squash)

Total: 1 Hour

 

• 
  Preparation
• 4 small acorn or sweet dumpling squashes (about 10 ounces each) 
• 2 (4-ounce) links sweet Italian sausage, casings removed 
• 1 tablespoon canola oil 
• 1 cup finely chopped onion 
• 1/3 cup chopped celery
• 1 1/2 tablespoons minced garlic 
• 1 1/2 cups cooked brown rice
• 1/3 cup dried cranberries 
• 3 tablespoons chopped fresh chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 ounce Parmesan cheese, grated (about 1/4 cup) 
• 1 ounce Swiss cheese, shredded (about 1/4 cup) 

1. 1. Preheat oven to 425°.
2. 2. Place whole squashes in a roasting pan. Bake at 425° for 30 
3. minutes or until just tender. Let stand for 15 minutes. Halve squashes. 
4. Scoop out seeds; discard.
5. 3. Preheat broiler to high.
6. 4. Heat a large skillet over medium-high heat. Add Italian sausage to pan; 
7. sauté 5 minutes or until browned, stirring to crumble. Remove sausage 
8. from pan; drain on paper towels. Wipe drippings from pan with a paper 
9. towel.
10. 5. Return pan to medium-high heat. Add oil; swirl to coat. Add onion; 
11. sauté 4 minutes, stirring occasionally. Add celery; sauté 3 minutes, 
12. stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. 
13. Stir in sausage, rice, and next 5 ingredients (through Parmesan). Divide 
14. rice mixture evenly among squash halves. Sprinkle evenly with Swiss 
15. cheese. Arrange squash halves on a baking sheet; broil 4 minutes or 
16. until golden and cheese is melted.

Julianna Grimes, Cooking Light
DECEMBER 2012