Name: Chorizo Stuffed Acorn Squash
Yield: 8
Cuisine: American
Ingredients: 2 cups wild rice; 4 1/2 cups chicken broth; 1/4 teaspoon kosher salt; 4 small acorn squash; canola oil; 2 tablespoons unsalted butter; 1 large onion (finely diced); 12 ounces chorizo (chopped); 2 teaspoons dried sage; 1/4 cup chopped parsley; 3/4 cup chopped dried cranberries; 1/4 cup maple syrup

Course Dinner, Main Dish
Cuisine American

2 cups wild rice
4 1/2 cups chicken broth
1/4 teaspoon kosher salt
4 small acorn squash
canola oil
2 tablespoons unsalted butter
1 large onion finely diced
12 ounces chorizo chopped
2 teaspoons dried sage
1/4 cup chopped parsley
3/4 cup chopped dried cranberries
1/4 cup maple syrup

Preheat oven to 375°F. Rinse the rice.
In medium saucepan, bring rice, broth and 1/4 t. salt to boil. Cover and simmer until rice is tender, with some grains split open, about 45-60 minutes; add extra liquid or drain excess if necessary. Transfer to large bowl.
Meanwhile, cut off squash ends if necessary to stand them upright, then cut in half lengthwise and seed. Brush inside and out with oil and place cut side down on baking sheet. Bake until tender, about 35 to 45 minutes.
Lower oven temperature to 325°F. In sauté pan, melt butter. Over medium heat, cook onion until soft. Add chorizo and sage and cook 5 minutes. Add to bowl with rice. Scoop out squash so edges are 1/4–inch thick; add pulp to bowl. Stir in parsley and cranberries and add salt, to taste.
Mound stuffing into squash halves and drizzle with maple syrup. Bake until heated through, about 25 minutes.

Notes:

Makes 8 servings

Nutrition Information: Calories 511; Total Fat 20g; Saturated Fat 8g; Cholesterol 45mg; Sodium 951mg; Total Carbohydrates 70g; Dietary Fiber 7g, and Protein 19g.