"Sausage" Stuffed Acorn Squash
I've been hoarding squash again. The winter squash look so attractive, I can't resist buying them, and this bright orange acorn squash was especially pretty. But my squash basket overfloweth and its been icy cold, so it was time for this "Sausage" Stuffed Acorn Squash.
The "sausage" is Field Roast's Smoked Apple Sage Sausage. These sausages are very tasty, vegan, yet not soy-based. I'm looking forward to sampling some of this company's other products, including the Italian and Mexican flavored sausages. In checking out their website, I found this delicious-looking recipe for a English Celebration Roast on their blog - yep, that has my name written all over it!
The filling also included Seeds of Change Tuscan Rice & Beans, fresh garlic, dinosaur kale, and a little white truffle oil. Topped with salty feta, this was a delicious and warming meal for a cold night.
Sausage Stuffed Acorn Squash:
2 acorn squash, cut in half and seeded
1 package Seeds of Change Tuscan Style Rice & Beans
1 tsp olive oil
2 cups water
6-8 leaves of dinosaur kale, ribbed and torn into strips
2 garlic cloves, minced
2 Field Roast Apple Sage Sausage, sliced
1 tsp white truffle oil
Preheat the oven to 350. Place the halves of the acorn squash cut-side down in a baking dish with 1/4 inch deep water. Bake for 30 minutes until flesh is tender. Dot insides with butter or oil.
Prepare the Rice & Beans with the oil and water per the package directions. Add the kale to the liquid for the last 8 minutes of cooking. Add the fresh garlic for the last 4 minutes of cooking.
Heat a little olive oil in a skillet and add the shallot. Cook for a couple of minutes and add the sausage. Cook over medium high heat until the sausage is browning (3-4 minutes). Add the rice mixture to the skillet and combine well, stir-frying for 2 minutes. Fill the acorn squash with the filling and top with crumbled feta.