Tender roasted acorn squash boats are stuffed with a flavorful wild rice and sausage filling for a stunner fall side dish that goes great with roast chicken or turkey.
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
1medium acorn squashcut in half and seeds scraped out
Salt and pepper to taste
1small onionfinely diced
1cupcooked wild rice
2chicken sausagesthinly sliced
2tablespoonsminced fresh parsley
Preheat oven to 400F. Rub inside of acorn squash with 1 tablespoon olive oil and season with salt and pepper to taste. Roast squash at 400F 30-35 minutes or until tender. Remove from oven and set aside.
Heat remaining olive oil in a small skillet over medium-high heat. Add onion and garlic to pan and saute, 5 minutes until lightly browned. Stir wild rice, sausage, cranberries, pecans, parsley, and salt and pepper to taste into skillet.
Spoon rice filling into squash boats and bake boats at 400F 10 minutes or until heated through. Enjoy!