Ingredients
Units
Scale
- 1 pint of grape tomatoes - grilled
- 2 Acorn squash - halved - seed removed
- 1 red onion - sliced thin
- 10 - 15 fresh basil leaves - leave four leaves whole to top each half with and chop the rest
- 1/2 cup raisins - chopped
- 1 3/4 cup wild rice - cooked as directed
- 2 tbs. olive oil
- 1 lb. Italian sausage
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1 tsp. dried oregano
- 1/2 tsp. fennel seeds
- Juice of 1 small fresh lemon
- 2 tbs. honey
- Butter for dotting
- 2 tbs. brown sugar - for sprinkling
- Romano cheese for grating
Instructions
- Preheat Oven 350 degrees F.
To Prepare the Acorn Squash:
- Cut 2 acorn squash lengthwise in half. Place cut sides down in an un-greased baking dish.
- Fill the dish with ½ inch of water.
- Bake uncovered for 30 minutes.
- Turn squash cut sides up and dot each half with butter, sprinkle with salt and pepper and brown sugar.
- Bake for another 15 – 20 minutes.
To Prepare the Stuffing:
- Cook the sausage in a medium sized cast iron pan. Crumble the sausage while it is cooking.
- Prepare the wild rice as directed in a saucepan.
- Heat a large cast iron frying pan. Place the grape tomatoes in the dry heated pan and dust with salt.
- Allow the tomatoes to char, then add the sliced onions to get a nice golden color.
- Add the chopped raisins.
- Add the cooked sausage and chopped basil to the tomatoes, onions and raisins and seasonings.
- Add the cooked rice and toss. Taste for seasonings to be adjusted.
- Combine the lemon juice and honey and pour into the stuffing.
- Stuff each half with the stuffing mixture, pressing down with the back of the spoon.
- Top each half with fresh grated Romano cheese, a basil leaf and a drizzle of olive oil.
- Bake for 8 – 10 minutes at 350 degrees F. - until the cheese melts.
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 4
