Fall Favorite

One of my favorite dishes that has been pulled together through various trials. Meat and vegetarian options are equally delicious. This dishes serves large crowds easily.

Autumn Harvest Squash
(serves 4, 1/2 squash per person)

2 acorn squash, cut in half and seeded
oil olive
1 onion, chopped
1 green pepper, diced
1 package wild rice
1/4 cup dried cranberries
2-4 links chirizo or good quality sausage OR 1 can chick peas
1 package goat cheese
1 tbsp fresh rosemary, diced and divided in half.

1. Heat oven to 300 degrees. Line cookie pan with foil.
1. Cook about 2 cups wild rice on stove or in rice cooker.
2. Either bake or microwave squash until cooked through.
.3 Meanwhile, heat up oil oil in large pan. Saute onions and peppers until tender. Add half of fresh rosemary. If using sausage, pull them out of casings and add to pan, browning them and using spoon to break into small pieces.
4. When sausage is browned and rice is cooked, combine rice and veggies in large pan. OR for vegetarian option, add chickpeas to stuffing. Add dried cranberries.
5. Fill inside of squash with stuffing (be liberal) and place squash on cookie tin. Dollop with crumbled goat cheese. Put in oven about 5-10 minutes until goat cheese is golden and warmed.
5. Garnish with the rest of the rosemary. If desired, place extra stuffing around plate/dish that squash is served on.