What’s the book-inspired recipe for Stray City?

The recipe I’m pairing with Stray City, which is about the lesbian who has an affair with a man, is Roasted Acorn Squash with a Turkey Sausage, Craisin, and Brown Rice Stuffing.

I chose it because it’s mainly a vegetarian recipe. But, like main character Andy, it sneaks a little meat in there. (HA! Sorry. I couldn’t help myself.)

Since the book is set in a city full of vegetarians and vegans, I did seriously consider doing a veg-only meal for this post.

However, I like meat. (Apparently, so does Andy. Just a little bit.)

OKAY! Sorry. Stopping now.

But, you could easily eliminate the turkey sausage from the dish and make it purely veg, if that’s your inclination.

How I feel about vegetarian meals…

I don’t know about you, but every time I try to have a purely vegetarian meal (um, other than pasta…), I end up starving after about an hour. I then proceed to demolish a pint of ice cream or (okay, and/or) a leftover seeded hamburger bun that I keep for “emergency purposes” in the refrigerator.

You think I would crave meat after not having it in a meal, right? NOPE. My body will forever crave carbs and cream.

Why I love Roasted Acorn Squash with Turkey Sausage, Craisin, and Brown Rice Stuffing

While acorn squash may seem like a good fall meal (and it is!), I find that there’s never a bad time for that warm, herby scent to waft through your kitchen. The sage and thyme flavors in the rice are heightened by the fresh lemon juice, and the craisins bring some nice sweetness into the mix.

I really love the crunch of the chopped pecans, which save the stuffing from being too mushy.

Be sure to cover the inside of the cut squash with oil, salt, and pepper; the squash doesn’t have much flavor on its own, so once you get through that mouth-watering stuffing, you’re going to need those seasonings to continue the savory goodness.

Don’t be daunted by all the steps. There’s a good amount of prep work involved, but the meal actually comes together really quickly once you start cooking.

This recipe is ideal for company, but it still makes an easy weeknight meal because you can prep so much ahead of time. For example, I often make the turkey sausage, craisin, and brown rice filling a day or two ahead of time and store it in the fridge. Then, I microwave it a bit before roasting the acorn squash.

Cutting an acorn squash doesn’t have to be scary

And, don’t be put off by halving an acorn squash. It’s pretty easy once you know what to do.

I find this YouTube video incredibly helpful for remembering how to slice an acorn squash without risking life and limb.

A little extra effort is worth the scrumptious and eye-pleasing meal you end up with!

What to serve with Roasted Acorn Squash with Turkey Sausage, Craisin, and Brown Rice Stuffing

This hearty fall meal is pretty self-contained since it gives you your carbs, meat, and veg all at once. A great appetizer to serve with the acorn squash would be Apple Butternut Squash Soup or Baked Brie Bites. I recommend following up with a dessert of Apple Crumble, Cinnamon Sugar Pumpkin Bread, or Powdered Sugar Donut Holes.

Roasted Acorn Squash with Turkey Sausage, Craisins, and Brown Rice Stuffing

Acorn squash halved and roasted until tender, then filled with make-ahead turkey sausage, craisin, and cooked brown rice stuffing. A perfect fall meal for a crisp fall night!

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Prep Time 15

Cook Time 30

Total Time 45

Cuisine Food, Recipes

Servings 4 people

Ingredients

2 acorn squash, sliced lengthwise in half and seeded
olive oil
salt
ground black pepper
1 cup COOKED brown rice
6 uncooked breakfast turkey sausage links
1 shallot, minced
2 celery stalks, thinly sliced
1 tbsp chopped fresh thyme
1 generous tsp poultry seasoning
2 tbsp chopped fresh parsley
2 tbsp fresh lemon juice
1/4 cup craisins (or more, to taste)
1/4 cup chopped pecans (or more, to taste)
1 tbsp unsalted butter

Instructions

PREP INSTRUCTIONS

Preheat oven to 425F. Line a baking sheet with tin foil and spray with cooking spray (like Pam).
Wash the acorn squash, then slice each in half lengthwise and seed them. Brush cut sides of acorn squash thoroughly with olive oil and sprinkle insides liberally with salt and pepper. (Do not put oil on skin-side). Arrange the cut squash, flesh-side down, on the prepared baking sheet. Set aside.
Mince shallot and slice celery; combine in small bowl. Set aside.
Chop fresh thyme. Set aside.
Chop fresh parsley. Set aside.
Juice your lemon. Set aside.
Chop pecans. Set aside.
Slice turkey sausage links lengthwise in half, then chop into small pieces.

COOKING INSTRUCTIONS

Place prepared baking sheet with acorn squash in the oven for 20 minutes and roast until the squash is almost tender once you prick it with a fork. Remove from oven and set aside.
While squash is in the oven, heat the butter in a large saucepan over medium heat.
Add butter, turkey sausage, shallot, celery, and lemon juice to the pan, and stir to combine. Cook until veggies are slightly softened and the turkey sausage is a little browned, about 8-10 minutes.
Add poultry seasoning and chopped thyme; stir to combine. Cook 1 minute until fragrant.
Remove pan from heat. Stir in the rice, the chopped parsley, craisins, and pecans. Mix well to combine.
Using a fork, flip over the acorn squash halves (careful, they may still be hot!) so the flesh side is facing up (it should be starting to brown at this point.) Spoon generous helpings of the stuffing into each squash half and place the upturned halves back on the baking sheet.
Place baking sheet with stuffed squash back in the oven and roast for another 10 minutes, until squash is tender (poke it with a fork) and stuffing has started to get crispy on top. Serve immediately.