Stuffed Acorn Squash

A stuffed squash makes for a beautiful, and economical, dish. As with bread bowls and ice cream cones, it's just plain fun to nibble at the vessel AND its contents. I usually make my stuffed squashes an omnivore's delight, but feel free to saute shiitakes instead of sausage, should you desire a vegetarian main. Bonus is that depending on the size of your squash, you'll have a little extra stuffing to pop into tomorrow's omelet or over some bitter greens. 

Stuffed Acorn Squash
Makes 2 servings 

*1 acorn squash
*1 tablespoon EVOO
*2 teaspoons maple syrup
*1 cup cooked brown rice
*2 tablespoons toasted pepitas
*2 links Italian hot sausage, casings removed

*1 small shallot, sliced thinly

*3 cloves garlic, minced
*2 leaves kale, stemmed and torn into bite-sized pieces

*1/2 teaspoon thyme leaves
*Pinch of crumbled dried sage leaves
*S&P

Preheat the oven to 400. Whisk together the oil and syrup with pinches of salt and pepper. Cut the acorn squash in half and scoop out the guts. Cut a sliver of the rounded bottoms off too, so that they'll stay in place on the baking sheet. Place the halves facing up on a rimmed baking sheet, and brush the syrup-oil mixture all over the squash halves and into the hollows (pro-tip: I drizzle a little of the maple-y oil over the pepitas and toss before toasting them briefly in the oven). Bake the squash for 45-60 minutes, or until perfectly tender.

Meanwhile, cook the rice, if not already on hand. Near the end of the baking time, saute the sausage in a wide skillet, breaking it up into small pieces with a wooden spoon. Once it has browned and cooked, remove from the skillet and throw the shallots in for a couple minutes with a little extra oil if needed before adding the garlic. Then, add the kale and continue to saute for a few minutes more until the kale is wilted. Turn off the heat and add the pepitas, sausage, sage, thyme and rice. Mix well and season to taste with S&P. Remove squash from oven. Fill both halves with the stuffing and serve.

Dapper Owl Plate, Rachel Kozlowski for West Elm