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Posted by Lisa Lewis Koster - - 1 comments

Tips for Tuesday

Here's another yummy, healthy recipe I tried, found on the back of a pharmacy receipt of all places. It even had some helpful hints for choosing a squash:
  • It should feel heavy for its size and be free of damage, wrinkles, blemishes or soft spots
  • Should have 1" of stem intact (to prevent drying)
  • Butternut squash: even, creamy orange skin, little or no green streaks
  • Acorn squash: deep green skin with an orange patch (indicates ripeness), minimal blemishes
  • Can be stored in a cool, dry pantry up to 2 months


1 cup cooked brown/wild rice blend       12 oz sausage links, diced
2 acorn squash, halved and seeded       ½ c sweet onion sliced thin
2 large apples, peeled, cored and diced   ¼ cup dried cranberries
2 Tablespoons pecans, chopped             1 tsp fresh thyme, chopped
¼ cup orange juice                               2 tsp pure maple syrup
¼ teaspoon ground cinnamon                ¼ teaspoon ground cloves

Preheat oven to 375˚. Line a rimmed baking sheet with aluminum foil.  Cut a small slice off each end of the squash so it has a flat surface to stand on. Drizzle the squash halves with a little olive oil and sprinkle with salt and pepper.  Place skin-side up on the baking sheet and tightly cover with a second piece of foil.  Bake in preheated oven for 45-60 minutes, until tender.  (Or microwave squash on high 12-14 minutes, until tender, rotating every 4-5 minutes.)

Spray a large skillet with nonstick cooking spray and brown onions and apples, cooking until crisp tender.  Add diced sausage and heat through. Stir in the cranberries, pecans and thyme. In a large bowl, toss to combine the cooked rice and sausage mixtures.

In a small bowl, mix orange juice and maple syrup.  Pour over the rice and sausage mixture and toss to incorporate.  Season to taste with salt and pepper, cinnamon and cloves and mix well.

Once the squash have cooked, turn them over on the baking sheet.  Fill each squash with ¼ of the filling.  Return to the oven, uncovered, for 15 minutes to lightly brown.  Serve immediately. Serves 4.


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One Response so far.

  1. Nancy W says:

    I love acorn squash, thank you so much for sharing your post on the HomeAcre Hop! Hope to see you again tomorrow! - Nancy
    The Home Acre Hop

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