Sausage and Wild Rice Butternut Squash

Name: Sausage and Wild Rice Butternut Squash
Cuisine: American
Ingredients: 1 small butternut squash (under 2 pounds); Vegetable oil; 2 tablespoons dried currants; Juice of ½ orange; 1 tablespoon Worcestershire sauce; ¼ pound bulk breakfast-style sausage; ½ medium onion, chopped; 1 celery rib, chopped; 1 cup cooked wild rice; 2 teaspoons minced fresh sage or 1 teaspoon dried sage; 2 teaspoons minced fresh sage or 1 teaspoon dried sage; Pinch of nutmeg; Table salt and freshly ground black pepper to taste; Table salt and freshly ground black pepper to taste; Black Sauce

Preparation info

Serves
4
as a main dish or 6 as a side dish

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

If you want to win serious meat-eaters over to squash barbecue, tantalize them with a little pork, too.

Ingredients

1 small butternut squash (under 2 pounds)
Vegetable oil

Americas
United States
Side dish
Main course

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Cut the squash in half but don’t remove the seeds (they help to keep it moist while cooking). Rub the oil over the cut surfaces of the squash and on the outside.
Place the squash halves in the smoker, cut sides down, and cook until the squash is softened but not yet tender,