Stuffed Sweet Dumpling Squash with Mushrooms,Wild Rice and Apple Sausage
2 cups of water
½ cup wild rice
½ cup long grain brown rice
2 Tablespoon olive oil, divided, + 1 teaspoon
½ teaspoon kosher salt + more for seasoning
3 sweet dumpling or acorn squash
2 Tablespoon maple syrup
1 medium sweet onion, diced
8 oz. white mushrooms, chopped
4 stalks celery, diced
1 Tablespoon fresh thyme leaves
2 links apple sage sausage, diced*
½ cup fresh parsley, chopped
1Preheat oven to 450.
2 Prepare the wild rice. In a medium sauce pan, bring 2 cups of water to a boil. Add the wild rice, brown rice, 1 teaspoon of olive oil and ½ teaspoon of kosher salt and return to a boil. Turn the heat down to medium low and cook until rice is tender, about 45 minutes.
3 While the rice is simmering, roast the squash. Cut the squash in half, scoop out any seeds and discard the seeds. Place the squash on a baking sheet cut side up and brush first with 1 Tablespoon of olive oil and then the with maple syrup. Sprinkle with salt and pepper. Bake for 30 minutes.
4 In a large non-stick frying pan, heat the remaining 1 Tablespoon of olive oil over medium high heat. Add the mushrooms, onion and celery and saute for 4 minutes. Add the apple sage sausage and cook until heated through, 2-3 minutes. Stir in the thyme and cook for an additional 1 minute.
5 Remove the frying pan from the heat and mix in the rice and the fresh chopped parsley.
6 Fill the squash halves with the rice and sausage filling and drizzle with the remaining 1 Tablespoon of maple syrup.
7 Return the squash to the oven and roast until the the filling is heated through and the edges of the squash begin to brown, about 20 minutes.