Stuffed acorn squash with radicchio

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425. Rub the squash halves with some olive oil, salt and pepper. Place, cut side down, on a lightly oiled baking sheet and roast for 15 minutes.

Step 2

While the squash is in the oven, sauté the onion in the remaining olive oil over medium-high heat for about five minutes.

Step 3

Add the sausage and cook until well browned. Transfer to a large bowl and mix with the bread cubes.

Step 4

Add the wine, chicken stock, cumin, and parsley to the pan stirring with a wooden spoon to loosen any browned bits. Bring the liquid to a simmer and cook until reduced by half.

Step 5

Pour the liquid over the sausage-bread mixture and toss until absorbed. Sprinkle with salt and pepper.

Step 6

Lower the oven to 375. Divide the filling among the acorn squash halves. Place the filled squash to the oven and bake for 15-20 minutes, or until the filling is browned and the squash is cooked through.

Step 7

Top with shredded radicchio.