I’ve received a few requests lately for a demo on how to do chili in an edible bread bowl. I’m not sure if these people don’t know it’s simply a round loaf with a hole dug out of it, or if they’re just into watching me teach incredibly obvious things, but that’s one food wish that may not come true. What’s next, watch Chef John make ice?
Anyway, unlike the aforementioned bread bowl, this sausage and rice stuffed acorn squash recipe is an example of an edible vessel that begs for a detailed demonstration. The stuffing is very easy, as is the cooking method, but the acorn squash prep does need to be done carefully and with precision.
As far as the ingredients go, this will work with any sausage, but please keep in mind you’ll want to adjust your seasonings depending on what you choose. I used mint because it pairs very well with the spicy lamb sausage, but basil or parsley may work better with a hot Italian sausage, for example.
This really is a recipe that’s greater than the sum of its parts. I love the way the flavors seep deep into the soft, sweet flesh of the squash. What a great cold weather meal. I hope you give it a try soon. Enjoy!
Ingredients for 4 Portions:
2 acorn squash, halved, seeded
8 oz spicy lamb sausage, or any raw sausage
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 red bell pepper, diced
1 tbsp chopped fresh mint
3 tbsp buttermilk or plain yogurt
1 cup cooked rice
1 tbsp plain breadcrumbs
1 tbsp grated Parmigiano-Reggiano cheese
2 tsp olive oil
*Bake at 350 degrees F., loosely covered for 1 hour, then uncover for 30 minutes or until tender.