Serves 4-6, Prep Time: 15 min, Total Time: 1 hour 15 min
Ingredients
2 TBSP Olive Oil
2 medium butternut squash, halved and seeded
Kosher Salt and Black Pepper
1 lb spicy breakfast sausage
4 cloves garlic, minced
1 small red onion, diced fine
6 oz cremini mushrooms, trimmed and chopped
2 TBSP chopped fresh sage
1 cup of kale, chopped thin
1 (8.5 oz) bag of microwaveable brown rice
1 cup gruyere cheese, grated
1/4 cup fresh parsley, chopped
1/4 cup parmesan cheese, grated
Instructions
- Preheat the oven to 400F. Line a rimmed sheet pan with parchment paper.
- Oil and season the squash with a generous pinch of salt and pepper. Place the squash cut side-down on the prepared sheet pan. Pierce the outside of the skin with a sharp paring knife several times. Roast the squash until tender, 40-45 min.
- Meanwhile, brown the sausage in a large skillet over medium high heat, crumbling as it cooks, 5-6 minutes. Remove to a bowl. Add the garlic, onion, mushrooms, and sage to the skillet. Cook, stirring, until the mushrooms have released their moisture and the onions have softened, 5-6 minutes. Add the kale and brown rice, season with a generous pinch of salt and pepper, and stir well to heat through. Transfer the mixture to the bowl with the sausage. Add the gruyere cheese and 2 tablespoons of the parsley. Stir to combine.
- Remove the squash from the oven. Using a spoon, scrape out some of the flesh from the neck of the squash, creating a small trench, adding the removed flesh to the bottom of the well where the seeds had been. Divide the filling mixture between the squash, filling up the seed well and the neck. Return the squash to the oven and bake until the cheese is fully melted and the filling it hot throughout, 10-12 minutes.
- Serve hot, topped with the parmesan cheese and remaining parsley.
SOURCE: thepioneerwoman.com
