0.75pounds(340g)fresh apple and onion pork sausage*casing removed
1tablespoonchopped sage leaves
1cup(245g)pumpkin puree
Salt and pepperto taste
3large acorn squashhalved and seeds removed (see tip notes below)
Instructions
Bring a pot of water to a boil and cook wild rice according to the directions on the bag.
Preheat oven to 400 °F (204 °C)
In a medium skillet over medium-high heat, brown sausage and break into tiny pieces.
Add the chopped sage and cook until fragrant, about 3 minutes.
Once the rice is done cooking add to the skillet and add pumpkin puree along with it. Stir to mix and incorporate everything. Season with salt and pepper.
Evenly distribute filling into the squash cavities then place on a large baking sheet.
Bake in the middle rack of the oven for 30-45 minutes, or until the squash has softened and cooked through.
If the filling starts to get too brown on top, you can cover the baking sheet loosely with foil until squash is done cooking.
Serve and eat immediately.
Notes
To easily cut squash in half, place squash into the microwave and heat for 3 minutes on high. Let cool and then slice in half with a very sharp knife and use a spoon to scoop out the seeds and membranes. If you cannot find the exact sausage I mentioned above at your local store, it's okay. Any apple pork sausage will work. I definitely recommend one with apples in it; it gives the dish a little Fall sweetness!