Makes four servings
- 2 acorn squash, cut in half lengthwise and seeded
- 1 tbs. olive oil or butter
- 8 ounces ground pork or turkey sausage
- 1/2 cup chopped onion
- 1 cup chopped celery
- 2 cups cooked wild rice
- 1/4 cup dried cranberries or cherries, chopped slightly
- 1/2 tsp. dried sage
- 1/2 tsp. dried rosemary
- Salt and freshly ground black pepper to taste
Heat the oven to 350 degrees F.
Lightly oil a baking pan and place the squash cut side down on the baking sheet and bake until squash is just tender, about 10 minutes.
Prepare the stuffing while the squash is roasting.
Heat oil or butter in a heavy skillet and cook the sausage, stirring to keep it in smaller crumbles. When sausage is cooked, add the onion and celery and cook until tender.
Add the sausage mixture to cooked wild rice and mix with the cranberries and herbs; add salt and freshly ground black pepper to taste.
Remove the squash from the oven, and with a spatula turn over so the cut side is up. Fill the opening with the stuffing, dividing evenly.
Cover the stuffed squash with aluminum foil and return to the oven and bake for about 15 minutes, until the stuffing is heated through.
Remove the foil and bake for another five minutes.
Why No Numbers?
Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors