Ingredients
- 1 package Carando Toscano Ground Sausage1 package
- 2 Acorn squash2
- 4 tablespoons Butter4 tablespoons
- 1/2 cup Yellow onion, finely diced1/2 cup
- 1/2 cup Carrots, peeled & finely diced1/2 cup
- 1/2 cup Celery, finely diced1/2 cup
- 2 tablespoons Fresh garlic, minced2 tablespoons
- 1 tablespoon Fresh oregano, minced1 tablespoon
- 1 tablespoon Fresh sage, minced1 tablespoon
- 2 cups Arborio rice2 cups
- 3 cups Chicken stock3 cups
- 1/2 cup Parmesan cheese, grated1/2 cup
Instructions
Preheat the oven to 350ºF
Place an even amount of butter into each of the squash halves, cover with foil, and bake for about 40 minutes or until tender
While the squash is baking, rinse the arborio rice. Combine the chicken stock and arborio rice and cook according to package instructions. Reserve
While the Arborio rice is cooking, heat a large pan over medium-high heat and brown the sausage, breaking up any large clumps while it cooks
When the sausage is cooked, add the onion, celery, carrots, garlic, oregano, and sage, cooking until the vegetables are tender
When the squash is done, remove from the oven and allow to cool slightly
With a large spoon, scoop out the meat of the squash, leaving about a 1/2 inch in the shell
In a large mixing bowl, combine the scooped-out squash, arborio rice, and sausage mixture
Scoop the stuffing into each of the squash halves and bake uncovered for about 15 minutes or until just heated through
Top with the grated Parmesan cheese and serve immediately
