Until we received Delicata squash in our CSA box this year neither of us had ever had it. The first two we got were just roasted & eaten with a little butter. As wonderful as that was I decided to step things up a little with our second delivery & stuff the squash to make it a full meal.
Along with squash, wild rice is one of those ingredients that just screams fall to me. The flavors & textures just blend together so well in this dish, the creamy, sweetness of the squash & nutty, bite of the wild rice mixed with the fennel & pepper of the sausage. The red & yellow peppers add a nice pop of color. This is a dish you can easily put your own spin on in so may ways, change the type of squash, use brown or white rice, leave out the sausage to make it vegetarian or serve it as a side dish, just have fun with it.
Delicata Squash Stuffed with Wild Rice & Sausage
2 Delicata squash, cut in half lengthwise, seeds & pulp removed.
1/4 c wild rice
1 T olive oil
1 shallot, minced
1 clove garlic, minced
1/4 c peppers, seeded & chopped (I used mini red & yellow peppers)
4 oz bulk Italian sausage
Preheat oven to 400 F.
Place the squash halves cut-side down in a baking dish. Add water until the pan is about 1/2-inch full. Bake for 40 - 50 minutes or until the squash in tender.
Meanwhile, bring 1 c of water to boil in a saucepan. Add the wild rice, reduce heat to low, cover & simmer for about 45 minutes or until the rice is tender. Drain any remaining water.
Heat olive oil over medium high heat in a skillet. Add the shallot, onion & peppers & cook until the onion is translucent. Add the sausage& heat until it is cooked through, stirring from time to time. Stir in rice. Salt & pepper if needed.
Spoon rice & sausage filling into the squash & serve.
Serves two as an entrée.