Stuffed Squash and Brown Rice

It's cold today, the sky a crystal blue, the leaves caught frozen in shallow puddles on the roadways. Since I'm too "frugal" to turn on the heat, I decided to cook using the oven and to spend the rest of the evening in the kitchen, soaking up the heat.

I made up this recipe from things I have in the fridge. I was thinking about it all the way home.

1 cup brown rice - cook it!

1 small delicata squash, cut into quarters
4-5 small beets, peeled and quartered

1 small onion, diced
3-4 stalks of celery, diced
1 clove of garlic, diced
1 Portugese sausage, diced
1 bunch beet greens, shredded
5 medium mushrooms, finely diced

olive oil
salt & pepper

Preheat oven to 425º F.
Puncture squash with a fork.
Place squash and beats in a roasting pan and drizzle with olive oil. Salt and pepper to taste. Place in the oven until desired tenderness is reached, 30-40 minutes.

When the squash is ready, sauté onions and celery until soft over medium high heat. Add garlic and sausage. Add beet greens and mushrooms. Sauté vegetables and sausage until meat is cooked and the stems of the beet greens are soft.

Serve a quarter of a squash with a pile of rice and the stuffing on top. Roasted beets on the side.
I had planned to top the whole thing with pecorino cheese, but it was good enough as is.