1red kuri squashseeded and cut into quarters or eighths depending on squash size
3tablespoonsextra virgin olive oildivided
salt & pepper
1poundground/bulk sausage
1small yellow onionfinely chopped
2celery stalksfinely chopped
4ouncesshiitake mushroomsfinely chopped
1teaspoondried rosemaryor 2 sprigs fresh
1applefinely chopped
1/4cuppecansroughly chopped
2tablespoonsraisins
1cupcooked black riceor other variety rice
Instructions
Preheat oven to 375°F. Place the squash pieces onto a large baking sheet, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 40-50 minutes, flipping each piece halfway through. Squash should be golden brown on all sides and fork tender when done.
Meanwhile, make the filling by heating the remaining tablespoon of olive oil over medium-high heat in a large skillet.
Add the sausage and cook until browned, breaking up with a spatula into small pieces.
Add the onions, celery, mushrooms and rosemary. Stir to combine and cook until softened, about 5 minutes.
Add the apples, pecans and raisins. Stir and cook an additional 1-2 minutes.
Season to taste with salt and pepper then turn off the heat.
Add the cooked rice to the skillet and toss to combine.
Once the squash is done roasting, remove from the oven and transfer 1-2 pieces to a plate. Spoon the prepared stuffing on top of the squash and serve.