Sausage and Rice Stuffed Acorn Squash

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Sweet acorn squash is packed full of rice, sausage, mushrooms, and herbs. This sweet and savory dish is warm, filling, and perfect for a cold winter day.

I love all squash but think acorn may be my very favorite. I love that you can practically turn it into dessert by loading it up with brown sugar and butter, or stuff it full of rice and sausage and make it an easy dinner! The sausage makes this a simple "all in one" meal for the meat eaters in your life but without the sausage, it'd also make a great side dish (especially at a holiday function).

If you haven't already had your fill of squash, don't miss your chance this year!

Sausage & Rice Stuffed Acorn Squash

3 acorn squash

1 lb mild Italian sausage

8 ounce mushrooms, chopped

1 tablespoon ground thyme

1 cup long grain white rice

2 cups chicken broth

1/2 cup grated Parmesan cheese

Olive oil

Salt and pepper

Preheat oven to 400.

Carefully slice each squash in half lengthwise and scoop out the seeds. Place the halves skin side down on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 50-60 minutes or until soft.

Meanwhile, in a large deep skillet over medium-high heat, brown the sausage until nearly cooked through. In the last couple of minutes of cooking, add the chopped mushrooms and ground thyme. Continue cooking until the meat is no longer pink and the mushrooms are softened. Add the rice, stir well, and cook 1 minute. Add the chicken broth and stir to ensure all rice is submerged. Bring to a boil, cover, and simmer for 20 minutes or until rice is tender. Remove from heat and stir in Parmesan cheese.

Once squash is cooked, remove from the oven and reduce heat to 350. Scoop the cooked mixture into each half, filling as much as possible. Return to oven and bake for 20 minutes.

Serve hot.

Bacon and Butternut Squash Risotto

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Roasted butternut squash and crispy bacon are paired with creamy risotto to create one ridiculously delicious dish!

I used to be intimidated by risotto and I think many others are, too. People have often said that they only eat it in restaurants because they can't make it at home. That stops today! Risotto is very easy, it just takes some time and a little patience. And your family will be so impressed!

Winter squash is so tasty and butternut is probably my favorite. When roasted and pureed in a risotto, it's practically magical. And then add bacon? You'll be licking the bowl.

Easy enough for a weeknight, fancy enough for company.

Bacon & Butternut Squash Risotto

2.5 cups diced butternut squash (about 1 medium squash)

Extra virgin olive oil

salt and pepper

Honey, for drizzling

8 slices thick cut bacon, diced

4 cups chicken stock + 2 cups water

1 small onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine

1.5 cups Arborio rice

3/4 cup grated Parmesan cheese

Preheat oven to 400.

Place squash on a baking sheet and drizzle with olive oil and honey. Sprinkle with salt and pepper and toss to coat. Arrange in a single layer and roast until tender, about 20 minutes. Transfer half of the squash to a food processor and puree with a little water or stock. Set aside both the pureed squash and the remaining roasted squash.

While the squash roasts, heat stock and water in a pot over medium-low heat. 

In a deep pan, or a dutch oven, cook diced bacon until crispy, about 2-3 minutes. Remove from pan with slotted spoon and set aside. Drain off all but 2 tablespoons bacon grease.

Add the onions and garlic to the grease and cook until softened, about 2-3 minutes. Stir in the wine and deglaze the pan with a wooden spoon until the wine evaporates. Add the rice and toast, stirring constantly, for 2 minutes. 

Add a few ladles of the warm stock/water to the rice and stir until all the liquid has been absorbed. When the rice looks almost dry, add another few ladles of stock. Repeat until the rice is creamy and al dente. It should take 18-20 minutes total and may not use all the reserved stock.

Stir in the squash puree, bacon, and Parmesan. Taste for seasoning. Serve in shallow bowls with reserved roasted squash and additional grated cheese over top. 

Source: adapted from Rachael Ray

Butternut Squash Cod Chowder

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A warm, flavorful, one-pot chowder stocked full of bacon, butternut squash, and cod. Perfect for chilly nights!

Lately, the weather in Charlotte has been warmer than my home in Texas! Though that will likely change in the next couple of days, we are still much better off (or worse off, depending upon how you feel!) than other parts of the country that are already covered in snow and freezing temps. There are few things better than a roaring fire and a big bowl of soup on a cold night - especially on a day that keeps you out in the elements. I'm always on the hunt for one pot (read: easy) soup/stew/chowder recipes to get us through the cold winter months so here is one to start the season off.

This is actually the first fish based chowder recipe I'm sharing and it's a great one. Fish cooks super fast, is healthy, and a nice change from the usual chicken-beef-pork rotation many of us stick with. You could use any very firm white fish but cod works especially well alongside butternut squash.

This chowder is so substantial that when served alongside a chunk of baguette, it's a meal!

Butternut Squash Cod Chowder

8 slices thick cut bacon, chopped

1 onion, diced

4 stalks celery, diced

2 tablespoons fresh dill, finely chopped

1.5 cups diced butternut squash (or 1 small butternut squash, peeled, seeded, and diced)

1.5 tablespoons flour

3.5 cups vegetable stock

1/2 cup clam juice

12 ounces skinless cod fillets, cut into bite sized pieces

1/2 cup heavy cream

pinch of cayenne

In a large dutch oven over medium-high heat, cook the bacon until crispy, about 3 minutes. With a slotted spoon, remove the bacon and set aside. 

Drain off all but 2 tablespoons bacon grease then add the celery and onion. Cook until the vegetables are tender, about 8 minutes. Stir in the dill and cook for 1 minute. Add the squash and flour and cook, stirring, until the flour begins to brown, about 2 minutes. 

Stir in the vegetable stock and clam juice and bring to a boil. Reduce heat to medium-low and simmer until the squash is tender, about 10-12 minutes. Season with salt and pepper.

Add the cod, cover, and simmer until the fish flakes easily with a fork, 4-5 minutes. Stir in the cream, cayenne, and 3/4 of the bacon, reserving 1/4 for topping. Taste and adjust salt and pepper if needed.

Right before serving, top with a pinch of reserved bacon.

Source: adapted from Rachael Ray