We are both big fans of squash – any kind, summer or winter. This was a bit labor intensive, but a fun take on stuffed squash, and very flavorful. It was even better as leftovers, and if you want to feel like a fall meal, this definitely hits that mark! It’s about as seasonal as it gets, and so pretty on the plate, especially with a side salad. The recipe calls for sweet Italian sausage, and that is what I used (chicken, though), but you could use almost any kind of sausage you liked if you wanted to play with different flavors. Original recipe came from Country Living.

• 1/2 c. wild and brown rice blend
• 1/4 c. dried cranberries
• Kosher salt and freshly ground black pepper
• 2 small acorn squash, halved and seeded
• 3 Tbsp. olive oil, divided
• 1 yellow onion, finely chopped
• 8 oz. sweet Italian sausage, casings removed (or sub another type of sausage you like – chicken sausage also worked well!)
• 2 cloves garlic, chopped
• 1 tsp. fresh thyme
• 1/4 c. flat-leaf parsley, chopped, plus more for serving

Place a rimmed baking sheet in oven and preheat to 425°F. Cook rice per package directions. Remove from heat and fold in cranberries. Cover and let stand 5 minutes. Season with salt and pepper.

Meanwhile, cut a piece from the outside of each squash (this will keep them from tipping over). Rub squash with 1 tablespoon oil and season with salt and pepper. Arrange on baking sheet, hollow sides down. Roast until tender, 25 to 30 minutes.

Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add sausage and cook, breaking into small pieces, until cooked through and beginning to brown, 6 to 7 minutes. Stir in garlic and thyme. Cook until fragrant, about 1 minute. Remove from heat and fold in parsley. Add rice and stir to combine.

Transfer squash to platter, hollow sides up, and fill with rice mixture. Garnish with parsley.