Ingredients:

  • 2 medium Delicata Squashes
  • 1 Tbsp Olive Oil (for squash)
  • Pinch of fine Sea Salt (for squash)
  • Freshly ground Black Pepper (for squash)
  • ½ cup Wild Rice Blend, rinsed
  • 1 ½ cups Chicken or Vegetable Broth
  • 1 Tbsp Olive Oil (for filling)
  • 8 oz Italian Sausage (casing removed) OR 8 oz mixed mushrooms
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp fresh Sage, finely chopped
  • ½ tsp dried Thyme
  • ¼ cup Pecans, roughly chopped and lightly toasted
  • ¼ cup Dried Cranberries
  • 2 Tbsp fresh Parsley, chopped
  • ¼ cup grated Parmesan cheese (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the delicata squash lengthwise and scoop out the seeds and stringy bits.
  2. Brush cut sides of the squash with 1 Tbsp olive oil, season lightly with salt and pepper. Place cut-side down on the baking sheet and roast for 20 minutes until edges are starting to soften.
  3. While squash roasts, combine rinsed wild rice blend and broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender (usually 40–45 minutes). Drain any excess liquid.
  4. In a large skillet over medium heat, add 1 Tbsp olive oil. If using sausage, crumble and cook until browned, draining excess fat. If using mushrooms, sauté until moisture evaporates and they begin to brown.
  5. Add the diced onion to the skillet and cook until translucent (about 5 minutes). Stir in minced garlic, sage, and thyme; cook for 1 minute until fragrant.
  6. Transfer the cooked sausage/mushroom mixture to a large bowl. Add the cooked wild rice, toasted pecans, dried cranberries, parsley, and Parmesan (if using). Stir well to combine. Taste and season generously with salt and pepper.
  7. Flip the pre-roasted squash halves cut-side up. Generously mound the stuffing mixture into the cavities of the squash.
  8. Return the stuffed squash to the oven. Bake for an additional 15–20 minutes, or until the squash skin is tender when pierced with a fork and the filling is heated through and slightly golden on top.
  9. Let cool slightly before serving warm. Drizzle with balsamic glaze if desired.