We welcome the relief of cooler weather as the season gradually changes over to fall. Now, it is time to welcome and fully embrace the warmth and comfort of fall food. Corn and tomatoes give way to pumpkin and fall squash as another year begins to come full circle.Fall squash (and pumpkins) can be roasted to make soups, sauces and side dishes but they most certainly can play the star. This dishes is loaded with tons of flavor and will satisfy even the heartiest of appetites. A few simple steps apply no matter what type of squash you are roasting. Preheat oven to 400 degrees. Line a sheet pan with aluminum foil folding over the sides. This makes for easy clean-up of the natural sugars that are extracted during roasting. Cut squash in half using a large sharp chef knife. Scoop out the seeds, save to roast or dry to plant next summer. Brush cut side of squash with oil and season. Place on sheet tray cut side down and roast until tender, 45 minutes to 1 hour. The tender roasted flesh of squash can be used a number of ways but for this dish we used it as an edible bowl. The addition of a stuffing made up of rice, sausage and green chili is combined with egg, topped with bread crumbs and baked to perfection. The result is a complete meal that can be enjoyed all through this glorious season.For more great recipes and to pre-order Chef Troy’s new cookbook “Pseudo Southern” visit : www.cheftroy.net and be sure to watch Chef Troy every Tuesday morning from 7-9 on WCCB Charlotte for his live cooking show “Troy’s Everyday Eats”.
Green Chili-Sausage-Rice Stuffed Roasted Acorn Squash
Squash 2 Each-Acorn Squash To Drizzle-Extra Virgin Olive Oil To Taste-Chef Troy Back Rub-or kosher salt and black pepper
1/2 Cup-Long Grain White Rice 1 Cup-Chicken or Vegetable Stock To Taste-Kosher Salt/Black Pepper 2 Links-Spicy Italian Sausage-or Mexican Chorizo, casing removed 1 Can-Green Chilies 3 Each-Green Onions-sliced thin, separated white from green 1 Each-Egg-beaten 1/4 Cup-Panko Bread Crumbs-toasted
1. Preheat oven to 400 degrees. 2. Cut squash in half drizzle with oil and season. 3. Place cut side down on a foil lined sheet tray and bake for until tender, about 45 minutes. 4. While squash is baking, start rice by bringing rice and chicken stock to a boil. 5. Season with salt, pepper, stir to combine, cover and lower heat to low. 6. Cook untouched for 13 minutes and remove from heat. 7. Leave covered and let rice stand (at least 10 minutes) while preparing sausage.8. Heat a sauté pan over medium high heat, add sausage and begin breaking up using a wooden spoon. 9. Add green chili and continue to cook until sausage is slightly crisp and cooked through. 10. Add white parts of onion, stir to incorporate, remove from pan and drain on a paper towel lined plate.11. Remove squash from oven, leave oven on. 12. Combine sausage mixture, green parts of onion with rice.13. Add egg, stir to combine and place stuffing in squash and top with bread crumbs. 14. Pace back in oven until warmed through, about 10-12 minutes.15. Remove from oven and serve whole or cut in half.