WE STILL HAVE ACORN SQUASH SO LETS STUFF THEM WILD RICE AND APPLES ENJOY DAN:

ACORN SQUASH STUFFED WITH RICE, SAUSAGE AND APPLE by CHEF DAN:

Serves 4

INGREDIENTS:

2 acorn squash, halved through the middle and seeded

1 cup brown or wild rice cooked according to package directions

1/2-pound turkey or chicken sausage

2 tablespoons grape-seed oil
1/2-onion, thinly sliced or 2 shallots, thinly sliced

1/4-cup red tart cherries

1/4-cup orange juice

1/2-teaspoons EACH sage and thyme

2 teaspoons DAN”S honey

2 tablespoons pecans, chopped

Salt and pepper to taste

DIRECTIONS:                  (PRE-HEAT OVEN TO 375 DEGREES)

1.    In a baking sheet lined with foil, drizzle the squash halves with a little oil, and sprinkle with salt and pepper.

2.    Place skin side up and cover with foil.

3.    Bake for about 45 minutes.

4.    In a skillet over medium-heat, brown the sausage and when browned add the shallots and apples and continue cooking until apples are tender and sausage cooked through.

5.    Stir in red tart cherries, pecans, and thyme

6.    In a bowl, toss to combine the cooked rice and sausage mixture.

7.    In a bowl, whisk to combine orange juice, and DAN’S honey.

8.    Pour over rice and sausage mixture and toss to incorporate.

9.    Once the squash have cooked, turn them over on the baking sheet.

10. Fill each squash with 1/4-of the filling.

11. Return to oven, cook uncovered for 12 minutes.

12. Garnish with a little salt & pepper, cinnamon and ground cloves.

ENJOY DAN:                                    BON-APPETITE!!