Merguez Sausage & Rice Stuffed Acorn Squash – Let’s Go Edible Bowling
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.
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 egg
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.
Merguez Sausage & Rice Stuffed Acorn Squash – Let’s Go Edible Bowling
9 out of 10 based on 10 ratings. 9 user reviews.
Di terbitkan pada :Monday, December 5, 2011
Categories:
Lamb,
Vegetables
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