Stuffed Butternut Squash with Wild Rice and Sausage
Indulge in this delightful stuffed butternut squash, a complete dish that combines savory chicken sausage with a hearty wild rice mixture, enhanced with earthy mushrooms and sweet cranberries.
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Ingredients
- 1 large butternut squash
- 1/2 cup uncooked wild rice
- 1 1/2 cups water or broth
- 1 tablespoon olive oil
- 1/2 pound fresh sweet Italian chicken or turkey sausage
- 2 cups loosely packed sliced mushrooms
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 2 cups loosely packed shredded kale
- 1/4 cup apple juice sweetened cranberries
- 1 tablespoon chopped fresh thyme leaves
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- freshly ground black pepper
Instructions
- 1
Begin by preheating your oven to 400 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper.
- 2
Prepare the squash for roasting. Lightly coat the cut surfaces of the squash with olive oil and season with salt and pepper. Position them cut-side down on the prepared baking sheet and roast for 15 minutes. After the initial time, turn them over and continue baking for an additional 30-40 minutes, until they are tender enough to be pierced with a fork.
- 3
While the squash is roasting, prepare the wild rice. In a small saucepan with a lid, combine the rice, the appropriate cooking liquid, and a pinch of salt. Place the saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 35-40 minutes, or until the rice is soft. Drain any leftover liquid and set the rice aside.
- 4
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage, breaking it apart as you cook, until it is lightly browned but retains some pink.
- 5
Introduce the mushrooms, minced garlic, and a sprinkle of salt to the skillet. Stir and cook until the mushrooms soften, approximately 2 minutes. Add the kale and continue cooking until it wilts completely, about another 2 minutes.
- 6
Incorporate the cranberries and 1 tablespoon of the chopped thyme into the mixture, stirring well to combine. Season with additional salt and pepper to taste, then remove the skillet from the heat. Toss this mixture with the cooked rice.
- 7
Once the squash has finished baking, allow it to cool until it's safe to handle.
- 8
Gently hold the sides of the squash with one hand to prevent tearing, and carefully scoop out some of the flesh, leaving a 3/4-inch border around the edges and bottom.
- 9
Chop the remaining squash into small pieces and combine it with the rice and sausage mixture.
- 10
Spoon the sausage filling into the hollowed-out halves of the squash, packing it in and mounding it in the center if necessary. Return the stuffed squash to the oven for an additional 5 minutes of cooking.
- 11
Transfer the stuffed squash to a serving platter and enjoy immediately.