Sausage and Rice Stuffed Delicata Squash
This Sausage and Rice Stuffed Delicata Squash is made with some of the best and coziest flavors of the season. It’s stuffed with a brown rice, sausage, Brussels sprouts, and cranberry filling that’s satisfying and delicious!
Servings 4
Ingredients
- 2 delicata squash halved lengthwise, seeds removed
- 2 tbsp. olive oil
- 1 cup brown rice cooked
- 2 links sweet Italian sausage
- 2 cloves garlic grated or minced
- 1/4 cup onion chopped
- 1 cup Brussels sprouts washed and quartered
- 1/2 cup dried cranberries
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees and prepare a large baking sheet with foil.
- Brush the squash with 1 tbsp. olive oil and season with salt and pepper.
- Place the squash cut-side-down onto the baking sheet and into the oven for 25-30, until the squash is tender.
- While squash is cooking, prepare rice filling. Heat a skillet over medium heat. Remove casing from sausage and add to the skillet.
- Brown the sausage, crumbling it as it cooks. Once cooked through, remove it from the skillet and set aside.
- Wipe out skillet and add 1 tbsp. olive oil. Add Brussels sprouts, leaving them undisturbed for about 5 minutes.
- Flip and cook undisturbed for another 5 minutes. Remove from skillet and set aside.
- Add the onions to the pan and cook until caramelized. Then, add the garlic and cook until fragrant.
- Add the Brussels sprouts and sausage back into the pan. Season with salt and pepper. Then, stir in the rice and cranberries.
- Spoon the rice mixture into the squash and serve..
Notes
Hang on to that leftover rice! This recipe is a great way to use it up. While it's a fairly easy recipe to make, using leftover rice will get you one step ahead of the prep work! Then, just roast the delicata squash, brown the sausage, sauté the Brussels sprouts and onions, add the cranberries, and stuff the squash.