Prep time: 15 minutes
Cook time: 65 minutes
Total time: 1 hour 20 minutes
2 cups of water
1/2 cup wild rice
1/2 cup long grain brown rice
2 Tablespoons olive oil, divided, + 1 teaspoon
1/2 teaspoon kosher salt + more for seasoning
3 Sweet dumpling or Acorn squash
2 Tablespoons maple syrup
1 medium sweet onion, diced
8 ounces white mushrooms, chopped
4 stalks celery, diced
1 Tablespoon fresh thyme leaves
2 links apple sage sausage, diced*
1/2 cup fresh parsley, chopped
1. Preheat oven to 450 degrees.
To prepare the rice:
2. In a medium sauce pan, bring 2 cups of water to a boil. Add the wild rice, brown rice, 1 teaspoon of olive oil and 1/2 teaspoon of kosher salt and return to a boil. Turn the heat down to medium low and cook until rice is tender, about 45 minutes.
3. While the rice is simmering, roast the squash. Cut the squash in half, scoop out any seeds and discard the seeds. Place the squash on a baking sheet cut side up and brush first with 1 Tablespoon of olive oil and then with the maple syrup. Sprinkle with salt and pepper. Bake for 30 minutes.
4. In a large non-stick frying pan, heat the remaining 1 Tablespoon of olive oil over medium high heat. Add the mushrooms, onion and celery and saute for 4 minutes.
5. Add the apple sage sausage and cook until heated through, 2-3 minutes.
6. Stir in the thyme and cook for an additional 1 minute.
7. Remove the frying pan from the heat and mix in the rice and the fresh chopped parsley.
8. Fill the squash halves with the rice and sausage filling and drizzle with the remaining 1 Tablespoon of maple syrup.
9. Return the squash to the oven and roast until the the filling is heated through and the edges of the squash begin to brown, about 20 minutes.
*Suggestions for this type of sausage would be the Johnsonville brand Chicken Apple Sausage Links, or the Aidells brand Chicken and Apple Dinner Sausage. Both can be found locally.