![]() Once the squash is roasted, remove from the oven and transfer a wedge or two to a serving plate. Turn off the heat and stir in the cooked black rice to the mixture. Season to taste with salt and pepper and cook for an additional 1-2 minutes. Next, add the apples, pecans and raisins to the skillet. Stir to combine and cook until the vegetables have softened. Reduce the heat to medium and add the chopped onion, celery, mushrooms and rosemary. Meanwhile, make the stuffing by heating olive oil in a skillet over medium-high heat.Īdd the sausage and cook until browned, breaking into small pieces with a spatula. The squash should be golden brown on all sides and fork tender when done. Roast for 40-50 minutes, flipping each piece halfway through. Remove the seeds (save them for roasting!) and place the squash on a baking sheet.ĭrizzle with olive oil and season with salt and pepper. You can half the squash, quarter it or slice into 6ths or 8ths depending on the size and how you want to serve this recipe. HOW TO MAKE THIS RED KURI SQUASH RECIPEĬut the squash into wedges. If you don’t have red kuri on hand, feel free to swap in your favorite. Note that you can make this recipe with any winter squash you’d like to stuff. ![]()
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