This is very tasty and satisfying. From here.
Ingredients
- 1 red kuri squash, seeded and cut into quarters or eighths depending on squash size
- olive oil, divided
- salt & pepper
- 1 pound ground/bulk sausage
- 1 small yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 4 ounces shiitake mushrooms, finely chopped
- 1 teaspoon dried rosemary, or 2 sprigs fresh
- 1 apple, finely chopped
- 1/4 cup pecans, roughly chopped
- 2 tablespoons raisins
- 1 cup cooked black rice, or other variety rice
Instructions
- Preheat oven to 375°F. Place the squash pieces onto a large baking sheet, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 40-50 minutes, flipping each piece halfway through. Squash should be golden brown on all sides and fork tender when done.
- Meanwhile, make the filling by heating the remaining tablespoon of olive oil over medium-high heat in a large skillet.
- Add the sausage and cook until browned, breaking up with a spatula into small pieces.
- Add the onions, celery, mushrooms and rosemary. Stir to combine and cook until softened, about 5 minutes.
- Add the apples, pecans and raisins. Stir and cook an additional 1-2 minutes.
- Season to taste with salt and pepper then turn off the heat.
- Add the cooked rice to the skillet and toss to combine.
- Once the squash is done roasting, remove from the oven and transfer 1-2 pieces to a plate. Spoon the prepared stuffing on top of the squash and serve
