Cooked - Roasted And Stuffed Koginut Squash

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Roasted And Stuffed Koginut Squash

2.0

1 Robin’s Koginut Squash, cut in half and seeded

2 tbsp. butter, melted (you can use olive oil instead)

½ tsp. Field Day Cumin

½ tsp. Field Day Coriander

Dash Field Day Cinnamon

¼ tsp. each kosher salt and freshly ground pepper, plus more to taste as needed

¼ c. chopped pecans (or any other nut you prefer)

½ lb. Firsthand Foods Breakfast Sausage (you can use a plant-based option instead)

⅓ c. Bonne Maman Orange Marmalade

½ c. cooked brown rice

Preheat oven to 375 degrees.
Lay squash cut side down and bake for 45 minutes.
Flip squash cut side up and drizzle with melted butter. Sprinkle with cumin, coriander, cinnamon and salt and pepper. Continue baking until tender.
Meanwhile, in a sauté pan over medium heat, add pecans and cook, stirring continuously, until fragrant and toasted. Set nuts aside.
In the same pan, add sausage and cook, breaking it up with a spatula as it cooks. Cook until no longer pink.
Add marmalade to the sausage and stir until it melts and coats the sausage. Remove from heat and add cooked rice and toasted pecans. Toss to combine. Season with more salt and pepper – if needed.
Take squash out of oven and scoop sausage mixture into the center of each squash half.
Turn on broiler, place squash back in oven and broil until browned on top. Serve while hot.

Course🍽️Main Course

Diets...

Category🫑Stuffed Vegetable

Cuisine🇺🇸American

Occasions🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 3 weeks ago

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