It looks like Mother Nature was in a rush to issue out cooler temperatures and do away with the beautiful summer we just had in Montreal. But with every season change comes a few positives.
Fall is synonymous with a few of my favourite things: Sweaters, scarves and squash!
It’s still technically summer, but I really wanted a little autumn goodness to wake up the senses and warm me up. Here’s a stuffed butternut squash recipe improvised with that I have in the fridge.
Estimated time: 1.5 hours
- 1 medium butternut squash
- 2 pork sausages (I found ginger/orange sausages at the local butcher)
- 1 yellow onion
- 2 cloves garlic
- Handful of spinach
- 2 cups brown rice
- 1 small apple
- 4 white button mushrooms
- 1/2 tsp fresh rosemary
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp cayenne flakes
- Salt and pepper to taste
- Preheat the oven to 375F, cut your butternut squash lengthwise from stem to base. Scoop out the seeds (keep them to roast!) and set them on a cooking sheet with about 1/4 cup of water. Roasting takes about 30 to 40 minutes based on the size of the squash.
- While your squash is roasting, slice up your onion and garlic and cook them with a little bit of olive oil until onions are translucent.
- Take sausage out of the casing and add them to the pan. Sauté until cooked — about 5 minutes. Be sure to crumble it as it cooks with your spatula.
- Cube apple and mushroom and add to the mix.
- Cook two cups of brown rice as per the instructions on the bag or box.
- Once the rice is done, add the sausage mixture, add all spices and mix together as you fry the rice a little.
- Pull the squash out of the oven, fill with the rice and sausage mix and put them back in the oven for 5 minutes.
- While they’re back in there and heating up, bring a cup of balsamic vinegar with a few sprigs of rosemary to a boil. Once it starts to boil, take it down to a simmer and let simmer for 5 minutes.
- Take the squash out of the oven, drizzle a little balsamic reduction and enjoy!
Feel free to use quinoa, barley to replace the rice.