Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Sausage and Rice Stuffed Acorn Squash
Ingredients
- 2 acorn squash, halved and seeded
- 8 ounces merguez (spicy lamb) sausage, casings removed
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/2 red bell pepper, diced
- 3 tablespoons buttermilk or plain yogurt
- 1 tablespoon chopped fresh mint
- 1 egg
- 1 cup cooked rice
- 1 tablespoon plain breadcrumbs
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 2 teaspoons olive oil
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish large enough to hold the 4 squash halves in one layer.
- Crumble sausage into a bowl. Add salt, cumin, black pepper, cinnamon, diced pepper, buttermilk or yogurt, chopped mint, and egg. Mix well, breaking mixture down to a paste-like consistency, 3 or 4 minutes. Mix in cooked rice.
- Divide mixture among the squash halves. Sprinkle stuffing with a pinch or 2 of breadcrumbs and some grated cheese. Drizzle lightly with olive oil.
- Cover dish loosely with aluminum foil, more tented than wrapped; foil shouldn't touch the tops of the stuffed squash.
- Bake in preheated oven for 1 hour. Remove foil and bake until top is golden brown and squash is soft and tender, 30 to 45 minutes.