The Update

Dine on a Dime: Stuffed Acorn Squash

This warm and cozy acorn squash recipe looks fancy, but is surprisingly easy and affordable. Ideal for an autumn night when you’re craving the comfort of fall flavors.

Ingredients:

• 3 small acorn squash
• 3 tablespoons extra-virgin olive oil, divided
• Salt and pepper
• 1 cup brown rice
• 2 tablespoons apple cider vinegar
• 1/2 pound ground sausage
• 1 white onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 bunch lacinato kale, stems removed and chopped

Directions:

1. Preheat your oven to 400°F. Cut squash in half. Scoop out seeds.
2. Brush each squash interior with olive oil, and sprinkle with salt and black pepper.
3. Roast squash in the oven for 30-35 minutes. Squash is done when it is tender to the touch but not mushy.
4. While squash is roasting, prepare rice according to package instructions.
5. Meanwhile, brown sausage in a skillet on medium-high heat with the remaining olive oil.
6. Remove the cooked sausage with a slotted spoon. Drain all but 1 tablespoon of fat.
7. Add onion and cook until soft and transparent, about 5 minutes. Season to taste with salt and pepper. Add garlic and chopped thyme and cook until fragrant, about 1 minute.
8. Add kale to the skillet and cook, stirring frequently. Add apple cider vinegar. Cook until kale is tender and bright green, about 5 minutes.
9. Add cooked rice and sausage back to the skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Scoop mixture evenly into the squash halves.
10. Place the stuffed squash halves onto a baking sheet and broil until the tops are golden brown, 2 to 3 minutes.

Servings: 4

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