Prep Time: 15 minutes Cook Time: 40 minutes
Recipe Adapted From: Delish Serves: 3-6
Fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash
Ingredients:
- 3 small acorn squash
- 1 cup rice
- 1/2 lb. sweet Italian sausage
- 1/2 yellow onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bunch kale, stems removed and chopped
- 2 cup plus 2 TBSP apple cider, divided
- 1 TBSP fresh thyme, chopped
- 3 TBSP extra-virgin olive oil, divided
- salt and freshly ground black pepper
Directions:
- Preheat the oven to 400°. Cut each end off squash and halve.
- Use a spoon to remove seeds and brush squash with 2 tablespoons of olive oil. Season with salt and pepper and roast until tender, 30-35 minutes.
- In a medium saucepan, bring 2 cups cider + 2 tbsp water to boil. Then add thyme & rice, and lower to a simmer. Cover and cook until liquid evaporates and rice is tender, 25 to 30 minutes.
- In a large skillet over medium heat, heat remaining oil. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Remove sausage with a slotted spoon onto a plate.
- Drain most fat from the skillet, reserving about 1 tablespoon for cooking. Add onion and celery and cook until soft, 6 minutes. Season with salt and pepper. Add garlic and chopped thyme and cook until fragrant, 1 minute.
- Add kale and cook, stirring frequently. Add remaining 2 tablespoons cider after 4 minutes of cooking, then cook 4 minutes more, or until the kale is tender.
- Add cooked rice and sausage to the skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.