Forbidden Rice Stuffing with Wild Mushrooms and Delicata Squash

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  2 Squash, Delicata(676g)
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp 1 teaspoon sea salt
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  3 Shallot(90g)
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  4 Celery(160g)
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  4 Garlic(12g)
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  1 lbs Italian Pork Sausage
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  1 tsp Thyme, Fresh
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  4 cup Rice, Black (Forbidden), Dry
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  4 cup Low Sodium Chicken Broth
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  0.5 lbs Mushrooms, Chanterelle
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  0.3 cup Parsley, Fresh

Instructions

1. 1Cut the delicata squash in half lengthwise, scoop out seeds, then cut into ¾-inch half-moon slices. Heat olive oil in a large skillet over medium-high heat until shimmering, add the squash, and cook 8–10 minutes, stirring occasionally, until golden brown and tender. Transfer to a plate.
2. 2In the same skillet, heat olive oil over medium-high heat until shimmering. Add the shallot and celery, cook 4–5 minutes, stirring occasionally, until softened and translucent.
3. 3Add the garlic and fresh thyme to the skillet, cook 1 minute over medium-high heat, stirring constantly, until fragrant. Push vegetables to the side.
4. 4Crumble the Italian pork sausage into the cleared space and cook 7–8 minutes over medium heat, breaking it apart with a wooden spoon, until no longer pink and internal temperature reaches 160°F. Stir the vegetables back into the sausage.
5. 5Stir in the black forbidden rice and chicken broth, scraping up any browned bits from the skillet bottom. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 40 minutes until rice is tender and liquid is absorbed.
6. 6While the rice simmers, heat olive oil in a separate skillet over medium heat until shimmering. Add the chanterelle mushrooms and cook 3–4 minutes, stirring frequently, until golden and tender.
7. 7Gently fold the cooked squash and mushrooms into the rice mixture. Stir in the fresh parsley and sea salt.
8. 8Divide the stuffing evenly into 10 airtight containers while hot. Refrigerate up to 3 days.