Stuffed Fall Squash
Stuffed fall squash is one of our go to fall recipes. It is perfect for gatherings of all kinds and can be easily customized to cater towards preferences, dietary restrictions, allergens, and what you have on hand. We used the vegetables we had in our fridge for the stuffing, feel free to swap them out for different ingredients like mushrooms, peppers, other squashes, etc.
1 pkg. Mulay’s Italian Ground, cooked into crumbles
1 ½ cups cooked rice, pick your favorite kind of rice we used wild rice
2-3 Your favorite fall squash, we recommend Acorn or Butternut Squash, you can use a combination of different kinds
1 zucchini and eggplant, cubbed
1 whole white, chopped
2-4 cloves garlic, chopped
1 tbsp. fresh or dried thyme, basil, or oregano
Olive oil, salt, pepper
For the squash: Preheat the oven to 400°F and set your rice to cook. Carefully cut the squash in half, through the stem. Scoop out the seeds and fibrous center. Brush with olive oil and sprinkle generously with salt and pepper. Place on a baking sheet cut-side down and add about ½-1 in of water covering the bottom of the sheet. Roast for 30 minutes. Remove from the oven and reduce the oven temperature to 350°F.
For the filling: While the squash is roasting, cook Mulay’s Italian Sausage in a large skillet on medium high heat, chop into crumbles. Remove from pan and strain an excess oil and transfer to a large mixing bowl. In the same pan heat olive oil and sauté the remaining vegetables. We recommend doing this in batches as all vegetables can take different amounts of time, once soft transfer to the same mixing bowl. If using eggplant we recommend chopping it first and sprinkling with salt and set aside. Sauté your other vegetables and once ready rinse the eggplant and sauté with olive oil, this vegetable needs more oil than others.
In the mixing bowl mix together the sausage, cooked rice, all vegetables, and seasoning. Make sure to add salt and pepper to taste. If adding cheese to all the filling feel free to mix into the mixture or save to add on top.
Once the squash is soft, you should be able to easily stick a fork into the squash. Remove from oven and flip the squash cut-side up and divide the filling among each squash half. Sprinkle with cheese is desired. Bake for 12 to 15 minutes at 350 or until the cheese is melted and everything is warm throughout. Garnish with more fresh thyme leaves and black pepper before serving.