“Hey Dan, wasn’t it just yesterday when you were saying that it’s too early for fall flavors and you are trying to hold off?” Why yes, it was. Thanks for remembering. But the other day I was wandering through the grocery store when I saw some awesome looking decorative gourds and I thought to myself, you’re either ready to reap this freaky-assed harvest, or you’re not! And guess what, I AM. I scooped some up and decided to stuff them with a sausage-ricotta-orzo mix because I had been craving ricotta all day. Guess what season it is?
First I got my hands on some gourds.
It helps to be terrible at cutting these in half because then you end up with the middle piece to use later.
The diced squash is from the middle piece I spoke of above.
Sausage and mushrooms in the pan.
Orzo in last when it is 90% cooked, just to finish cooking with the rest of the ingredients.
When the mixture cools slightly, add the ricotta.
This had a nice flavor and would go great as a side dish with some chicken, turkey, or pork. In fact a nice pork tenderloin would be fantastic with this. I would serve the pork and stuffed squash with some sort of sauce though because not that this was dry or anything, but with a dryish peace of meat you would need something juicy in the mix.
But yea, pretty good, and fun and easy to make! You could do the stuffing part ahead of time too and just pop them in the oven when it’s almost time to eat.
Notes: I baked the squash for about 25 minutes with just some butter and salt while I prepped and cooked the rest of the stuff. The “stuff” was some onion, pepper, and squash sauteed about 7 minutes, add garlic and sausage, cook 3 minutes, add mushrooms, cook 5 minutes, add orzo pasta, cook 2 minutes, remove from heat and add ricotta 5 minutes later.
Then I put it all together. At this point like I said, it could rest in the fridge and just be put into the oven when it’s almost time to eat. I sprinkled some breadcrumbs and parm on top and baked at 375 for about a half hour until the squash was fork tender.