Stuffed Acorn Squash

Continuing in the spirit of weird and embarrassing confessions, today I’ll admit that I haven’t bought new dinnerware since college. Though my plates, bowls, mugs and saucers still say “Target College 06” on the bottom and are chipped, scratched and faded all over, I display them on this blog day in and day out, hiding their flaws wherever possible. (Let’s not even talk about the fact that most of my glassware is either from the Whole Foods picnic collection or from Yankee Stadium.)

Every now and then, I try to fancy up my 8-year-old cheap dinnerware, which is why you’ve seen so many stuffed-vegetable recipes here recently. Filling a vegetable with some combination of grains, meat and cheese not only makes it a (delicious, hearty) meal, but also creates its own bowl of sorts. Sure, this stuffed acorn squash is sitting on a plate. But between the wild rice-sausage-mushroom mixture and the bright orange squash, you hardly notice the chipped white plate covered in scratches. Pretty genius, if I say so myself.

Aesthetics aside, this squash is perfect fall fare. The flavors–fennel-y sausage, sage, caramelized onions–are exactly what one imagines when they think “Thanksgiving,” and since it is November, we should all be thinking Thanksgiving all the time. (Or is this just me? As you full well know, I’m OBSESSED.)

The filling can be made ahead, and is delicious on its own, as a side or very seasonal lunch. The only work is cutting through the squash, which actually shouldn’t be too hard if your knife collection wasn’t also from college. (Don’t forget to save the seeds!) These stuffed squash were so perfect that I was bummed when I finished it all, so much so that I may break the cardinal rule of blogging and make them again.

Stuffed Acorn Squash
Adapted from Skinny Taste

– 4 acorn squash, cut in half lengthwise, seeds and fibers removed

– 2 tablespoons olive oil, divided

– salt and fresh cracked pepper, to taste

– 1 cup uncooked wild rice, rinsed and drained

– 2-1/4 cups low-sodium chicken stock, divided

– 1/2 pound fresh chicken sausage, removed from its casings

– 1 small onion, chopped

– 8 ounces sliced fresh mushrooms

– 3 fresh sage leaves

– 1 cup grated Pecorino or Parmesan cheese (optional)

1) Preheat the oven to 350F and line a baking sheet with tin foil. Rub the squash halves with 1 tablespoon of the olive oil, then season with salt and pepper. Bake, cut side down, for 30-45 minutes, until the flesh can be easily pierced with a knife.

2) While the squash is cooking, cook the rice in 2 cups of chicken stock, according to package instructions. Set the cooked rice aside to cool.

3) In a large skillet, heat the remaining tablespoon of oil on medium heat. Cook the chicken sausage, breaking into crumbles with a wooden spoon, until it’s slightly browned. Remove from the skillet and set aside.

4) Add the chopped onion and cook for 3 minutes, until the onions have softened slightly. Increase the heat to medium-high, then add the mushrooms, sage leaves and the remaining 1/4 cup of chicken stock. Saute the mushrooms for 10 minutes, until they have softened and start to brown. Stir in the chicken sausage and cooked rice. Cook for 5-7 minutes, until the stock has cooked off and the mixture is well combined.

5) Scoop the stuffing into the squash halves, then top with the cheese (if using). Bake for 15-20 minutes, until the cheese has browned. Serve immediately.