Acorn Squash with Sausage, Brown Rice & Cranraisins

Set the oven to 400F.

Prepare the acorn squash - These can be very difficult to cut, but they soften with heating. If you're cooking just 1-2 squash, microwave them first for 8 minutes. If more than two squash, heat them in the oven for 15-20 minutes.

Let the squash sit until cool enough to handle, then cut each in half through the stem. Scoop out and discard the seeds and pulp.

Line a baking dish or sheet pan with parchment paper and place the squash halves in it. Brush the insides and cut edges with olive oil, and sprinkle with salt and black pepper. Place in the oven and set a timer for 25 minutes.

Toast the almonds - Put about 3 tbsp of olive oil in a medium skillet and on medium heat. Add the slivered almonds and toast for about 2 minutes until they begin to brown, being careful not to over-brown or burn them. Remove to a small plate.

The filling - In the same skillet, brown the pork sausage, crumbling it and giving it a touch of sear. Add the chopped onions and red peppers and cook until the onions are becoming transparent, then add chopped or smashed garlic. Season with ground sage, dried thyme, and salt and black pepper to taste. A light dusting of cinnamon or apple pie spice blend gives a touch of sweetness and holiday hint.

Then add cooked brown and wild rice, cranraisins (about a half-cup for each squash), and toasted almonds. Stir to blend and soften the cranraisins.

Bring the squash out of the oven. Brush the cut edges again with oil, and brush the cavities with pureed adobe ancho chile peppers for heat and a hint of smokiness. Then fill the cavities with the sausage and rice blend (mounded slightly), and top with some shredded Gruyere or other hard cheese. Cover each squash half with foil and return to the oven for 20 minutes.

After 20 minutes, remove the foil and continue heating for 5-10 minutes until the cheese melts and starts to brown. Serve hot and enjoy!