Delicious Fall dish that pairs well with Cedar and Salmon Pinot Gris, from The Wine Cellers. This Pinot Gris features notes of lemon zest and some other “exotic” citrusy fruits. The recipe calls for a half cup of white wine and this would also work WONDERFULLY for that!
Ingredients
- 2 acorn squash
- 1 TB olive oil
- 1lb ground Italian sausage
- 2 medium carrots
- 2 medium celery stalks
- 1 small onion
- 2 cloves garlic minced
- 1/2 c. white dry wine
- 1 1/2 c. quinoa or wild rice
- 1 bunch kale stems removed, chopped
- 1 apple diced
- Salt & Pepper to taste.
Directions
- Preheat oven to 400F. Slice squashes in half and scoop out seeds. Rub cut side with olive oil and place cut side down on a baking sheet. Bake in preheated oven until slightly tender, about 30 minutes.
- Cook Quinoa or rice according to instructions.
- While squash cooks, in a large skillet, brown sausage. Small dice carrots, celery, onion, and garlic. Add to the sausage while it is cooking. Stir to combine and continue cooking until the vegetables are tender and the sausage is brown and crumbly. Add white wine to hot pan and scrape the bottom. Allow to cook for 1-2 minutes until wine reduces. Remove from heat. Stir in quinoa or rice, kale, apple and salt and pepper to taste.
- When the squash is done, scoop the mixture into the squash and return to oven for about 10 minutes to brown the top.
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