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Fall produce has arrived in the markets even if, at least here in Southern California, cooler weather has not. I took advantage of the sunny, hot day and the beautiful squash that came in this week’s veggie box delivery to use up the leftovers I’d accumulated over the weekend. As always, my stuffed squash recipes are more of a suggestion than anything else. Use whatever you have on hand and make every meal a surprise.

Sun Oven Risotto Stuffed Squash

1 mild Italian sausage, casings removed

2 small to medium sized winter squash

2 teaspoons olive oil

salt and pepper to taste

1 1/2 cups previously prepared Sun Oven Turnip Risotto

1/2 cups leftover sautéd broccolini or other dark green vegetable, chopped

Preparation

Set Sun Oven out to preheat.

Crumble the sausage into a shallow pan and place it in the Sun Oven to brown, about 20 minutes.

Cut a thin slice of the bottom of the squash to keep it from rolling around in the pan. Cut of the top of the squash, remove and discard the seeds. Brush the inside of each squash with 1 teaspoon of the oil. Season with salt and pepper. Place the squash in a baking pan and set aside.

In a large bowl combine the browned sausage, risotto,  and broccolini. Stuff the prepared squashes with the mixture. Cover with the top part of the squash. Transfer to the Sun Oven and cook until the squash is tender and the filling is heated, 1 1/2 to 2 hours.

Makes 2 servings.

Sausage

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