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Stuffed Delicata Squash

From Our Kitchen

Preheat oven to 350ºF


2 whole squash, cut in half, seeds scooped out
1 package sweet apple chicken sausage
3 cups cooked wild and/or brown rice mix
1 yellow onion, thinly sliced
¾ cup chopped pecans
½ cup dried cranberries
2 Tbsp. + olive oil
¼ cup apple cider
1 tsp. chopped sage
salt and pepper


Lightly coat flesh of the squash with olive oil. Sprinkle with salt and pepper. Place on a sheet pan and roast until squash are tender, about 25-35 minutes. Meanwhile, put 2 Tbsp. olive oil in a large sauté pan over medium high heat. Add sausage and cook until brown, 3-4 minutes. Remove from pan and set aside.

Add onions and cook until golden brown, about 10-12 minutes. Add cider and cook for 30 seconds. Set aside. Slice sausages and mix them with the cooked rice, onions, pecans, cranberry and the sage. Adjust seasoning with salt and pepper. Evenly stuff the squash. Bake until filling is hot, about 10-15 minutes.

Serve as an entrée or omit sausage and use as a side dish.

Serves 4