Acorn Squash with Sausage and Broccolini

And just like that it is fall, and not a day too soon!  School has started, the leaves are turning, there is a crisp breeze in the air.  Time for roasty, warm, cozy meals.

For our first official fall dinner I made Acorn Squash stuffed with Italian Sausage and Broccolini,  Rice and Lentils.  We eat a lot of spaghetti squash in the fall and winter and I had been looking for something similar, easy to cook but not a crock pot meal, healthy but hearty.  When I saw the acorn squash at Trader Joes and the sign said "I'm perfect for roasting and stuffing!" I was sold (it really doesn't take much).

Most of the recipes out there call for rice and sausage, some with apples, some with veggies. I adapted the recipes by adding lentils into the rice, (adding a great source of vitamins).  I chose broccolini as the veggie because it is one of our favorites and I was craving it.  

This is a really easy dinner for busy days and a great way to prepare this flavorful seasonal veggie.  The spicy sweetness of the Italian sausage and the peppery broccolini perfectly compliment the sweet nuttiness of the squash and the brown rice lentil mix rounds out the meal nicely with smooth earthy flavors. 

I hope you enjoy this easy and cozy fall meal with your family!

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SERVINGS/COOK TIME

4 servings /45 minutes

INGREDIENTS

1. • 2 medium acorn squash, halved down the middle, seeds removed
   • Salt and pepper to taste
   • Olive oil 
   • Trader Joes Sweet Italian Chicken Sausage (8oz of any Italian sausage will do) 
   • 1 large leek, white and light green parts only, halved and sliced
   • 8oz broccolini 
   • 1 cup vegetable broth
   • 8oz (half a package) Trader Joes precooked steamed lentils
   • Parmasean cheese to taste

DIRECTIONS

1. Heat oven to 375°.
2. Slice squash in half.  Cut a thin slice off round side of each squash half to create a stable base.
3. Coat flesh and skin of squash with olive oil.  Sprinkle with salt and pepper. 
4. Place squash flesh side up on a baking sheet lined with aluminum foil and bake until golden and tender - 30 minutes.
5. While squash is cooking ...
6. Prepare 1/2 cup dry rice using 1 cup of vegetable broth
7. Brown sausage over medium heat, when done set meat aside
8. Using the same pan, Sautee broccolini with olive oil and garlic.  Chop sauteed broccolini.
9. Mix together rice, lentils, sausage, and broccolni
10. When squash done roasting divide broccolini-sausage filling among squash.
11. Sprinkle with Parmesan and put back in oven for 10 minutes or under broiler for just a couple.  
12. Enjoy this perfect fall meal!