A whole roasted Kabocha makes a natural serving bowl. Filled with wild rice, sausage, apple and cranberries, it is a centerpiece dish for fall dinners and holidays.
Prep: 25 minutes | Cook: 60 minutes | Serves: 4
Ingredients
- 2 small Kabocha squash (about 2 lbs each)
- 1 tablespoon olive oil, plus more for brushing
- 1/2 lb Italian sausage, casings removed
- 1 small onion, diced
- 2 celery stalks, diced
- 1 apple, diced
- 2 cups cooked wild rice blend
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
- 1 teaspoon fresh thyme
- Salt and pepper
Instructions
- Heat the oven to 400°F. Cut the tops off the squash like a lid and scoop out the seeds.
- Brush the insides with oil, season with salt and pepper, and roast with the lids on for 35 to 40 minutes until nearly tender.
- Meanwhile, brown the sausage in a skillet, breaking it up. Add the onion, celery and apple and cook 6 minutes.
- Stir in the wild rice, cranberries, pecans and thyme. Season to taste.
- Pack the filling into the squash, replace the lids, and roast 20 minutes more until the squash is fully tender.
- Cut each squash in half to serve.
Farm Tip
For a vegetarian version, swap the sausage for sauteed mushrooms and a handful of toasted walnuts.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
