Sausage, Apple, and Wild Rice Stuffed Acorn Squash

I don't love winter. I could do without the sub-freezing temperatures, numb fingers and toes, treacherous driving conditions, and exorbitant heating bills. I could pass happily from spring to summer to fall and back again and be perfectly content with the seasons. There are only two reasons I can think of that I might slightly miss winter: the clothes and the food. I love soft cozy sweaters and adorable jackets and coats. And also boots. It would be such a shame to never have the chance to wear them. As for the food, I would truly miss winter squash. Pumpkin, butternut, spaghetti, acorn... the list goes on. Oh, and pomegranates and pears. The jewels of the season.

So those are the reasons I am able to survive, and occasionally even look forward to, these cold months. Is it sad that my winter wardrobe and love of fruits and vegetables keep me going? (OK, Christmas isn't so bad either.) Considering my seasonal preoccupation with these ingredients, it's surprising I haven't posted an acorn squash recipe before now. It seems like butternut gets all the attention. (It must be the name. What sounds tastier-an acorn or butter? I thought so.) But this recipe reminded me of how wonderfully delicious roasted acorn squash is. And then stuff it with a little sausage, sauteed apple, nutty wild rice, and a few other irresistible ingredients- it's incredible! After a few bites I think you'll reconsider your stance on winter. It converted me.

Sausage, Apple, and Wild Rice Stuffed Acorn Squash

INGREDIENTS
1 cup uncooked brown/wild rice blend, cooked according to package directions
8 oz. mild Italian pork, turkey or chicken sausage
2 acorn squash, halved through the middle and seeded
drizzle extra virgin olive oil
1/2 cup shallots, thinly sliced
2 Fuji apples, peeled, cored and diced
1/4 cup sweetened dried cranberries
2 Tbsp. pecans, chopped
1 tsp. fresh thyme, chopped
1/4 cup freshly squeezed tangerine or orange juice
1 tsp. tangerine or orange zest
2 tsp. pure maple syrup
salt and freshly ground black pepper, to taste
dash ground cinnamon
dash ground cloves

DIRECTIONS
1. Preheat oven to 375 F. Line a rimmed baking sheet with aluminum foil. Drizzle the squash halves with a little olive oil and sprinkle with salt and pepper. Place skin-side up on the prepared baking sheet and tightly cover with a second piece of aluminum foil. Bake in preheated oven for 45-60 minutes, until tender.

2. Meanwhile, to prepare the filling, brown the sausage in a large skillet over medium-high heat. After several minutes, add the shallots and apples and continue cooking until apples are tender and the sausage is cooked through. Stir in the cranberries, pecans, and thyme.

3. In a large bowl, toss to combine the cooked rice and sausage mixtures. In a small bowl, whisk to combine the orange juice, orange zest, and maple syrup. Pour over the rice and sausage mixture and toss to incorporate. Season to taste with salt and pepper, cinnamon, and cloves.

4. Once the squash have cooked, turn them over on the baking sheet. Fill each squash with 1/4 of the filling. Return to the oven, uncovered, for 10 minutes to lightly brown. Serve immediately.

Serves 4 as a main dish, more as an appetizer or side.

(Adapted from Sunset)