Sweet roasted acorn squash filled with Mexican-spiced turkey sausage, vegetables, and wild rice epitomizes the season in this dish worthy of the holiday table or a casual family meal.
- 2 acorn squash, skins washed well
- 1 tablespoon kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 2 shallots, chopped
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 3 Zupan’s Turkey Mole Sausages, casings removed
- 1 cup dry wild rice blend, cooked according to package directions
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro
- 4 teaspoons honey
- 2 tablespoons roasted pepitas
- Heat the oven to 375°F.
- Using a heavy knife, cut each squash in half through the stem. Scrape out and discard the seeds and surrounding stringy bits.
- Place the squash in a large roasting pan and season the cut sides with 2 teaspoons of the salt. Turn the squash cut sides down and add a very thin layer of water to the pan, just enough to coat the bottom. Cover with a sheet of foil, and cinch the foil around the edges to make a tight seal. Roast until the squash is very tender when pierced with a knife, 35-50 minutes.
- Meanwhile, in a large skillet, heat the oil over medium heat. Add the shallots, bell pepper, garlic and the remaining 1 teaspoon of salt. Cook until tender, about 5 minutes. Add the sausage and cook until the meat is browned, 5 to 7 minutes. Stir in the cooked wild rice, lime juice and cilantro, and set aside until the squash is cooked.
- When the squash is tender, remove it from the oven and turn it cut sides up. Brush each squash half with 1 teaspoon of honey. Divide the sausage mixture among the squash cups and return them to the oven until warmed through, 10 to 15 minutes. Sprinkle with the pepitas and serve hot.