This is a hearty fall dish that can be a hearty main course with sausage, or leave the sausage out for a lighter meal or to make this a side dish. It can be made ahead and assembled just 30 minutes before serving.
Serves 4
Ingredients
2 acorn squash
2 Tbl. olive oil
Salt and pepper
1 cup wild rice
1/2 pd. ground sausage (or about three links with casings removed) - optional
1 shallot, minced
8 oz. package cremini mushrooms
Tuscan kale, ribs removed and leaves cut into bite-sized pieces
2 Tbl. dijon
1 cup chicken or vegetable broth or white wine or water
Zest of one lemon
1/4 cup toasted almonds
1/4 cup grated parmesan plus more for the top
Instructions
Preheat oven to 400 degrees.
Cut acorn squash in half horizontally and scoop out the seeds. Trim the pointy ends if needed so they can sit flat when you serve.
Rub a little olive oil inside each squash half including on the cut rims and season with salt and pepper. Place on a baking sheet with the hollow side down and place in the oven. Cook about 30 minutes or until they're tender. When they're done, flip them over and set aside until you're ready to assemble the dish.
While squash are cooking make the wild rice following the package instructions.
Also start the filling mixture: Heat a large skillet over medium-high heat. Add the sausage if using and sauté until it's fully cooked and lightly browned. Blot out as much of the sausage grease as you can with paper towels. Add the shallots and mushrooms and cook, stirring occasionally, until the shallot is soft and the mushrooms have released their juices and are soft. Add the kale pieces and stir until wilted, about 5 minutes.
Fold the cooked rice into the sausage mixture. Add the dijon and stir to incorporate it throughout the mixture. Add just enough of the broth to moisten the filling. Stir in the lemon zest, almonds and parmesan. Taste and add salt and pepper as needed. You can also add more dijon if it seems like it needs it. Turn off the burner and let the filling sit until you're ready to assemble the dish.
When ready, re-heat the oven to 375. Scoop some of the rice mixture into each squash hallow and sprinkle some parmesan on top. Place in the oven and reheat for 15-20 minutes, until the filling is warmed through.
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