Yes, everyone knows Thanksgiving is all about the turkey, but one way to step up your game is with a kick-ass side like this sausage-stuffed squash. For the Spanish chorizo, try Pamplona Auténtico Chorizo Picante Español (amigofoods.com).
2 cups wild rice
4 1/2 cups chicken broth
4 small acorn squash
2 tbsp. unsalted butter
1 large onion, finely diced
3/4 lb. Spanish chorizo picante, chopped
2 tsp. dried sage
1/4 cup chopped parsley
3/4 cup chopped dried cranberries
1/4 cup maple syrup
1. Preheat the oven to 375°F.
2. Rinse wild rice. In a medium saucepan, bring wild rice, broth and 1/4 tsp. salt to boil. Cover and simmer until wild rice is tender, with some grains split open, 45 minutes to 1 hour; add extra liquid or drain excess if necessary. Transfer to a large bowl.
3. Meanwhile, cut off squash ends if necessary to stand them upright, then cut in half lengthwise and seed. Brush inside and out with oil and place cut-side down on a baking sheet. Bake 35 to 45 minutes, or until tender. Remove from oven. Leave oven on, but reduce temperature to 325°F.
4. In a skillet, melt butter over medium heat. Add onion and cook until soft. Add chorizo and sage and cook for 5 minutes. Add to bowl with wild rice.
5. Scoop out squash flesh, leaving a 1/4‑inch-thick shell. Add flesh to bowl of wild rice and sausage. Stir in parsley, cranberries, and salt to taste. Mound stuffing into squash halves and drizzle with maple syrup. Bake until heated through, about 25 minutes.