ReadyMade: Instructions for everyday life

Acorn Squash Stuffed with Polenta, Wild Rice, and Mushrooms

Serves 8

Preheat oven to 400 degrees. Season the flesh of the squash generously with salt and pepper. Select enough baking sheets to fit all eight halves in a single layer, and coat sheets with nonstick cooking spray. Place squash onto the sheets cut-sides down and roast for 25 minutes, until they just begin to brown. Reduce heat to 375 and continue roasting until flesh is soft and easily pierced with a knife. Remove squash from oven, but leave oven on.

Meanwhile, bring a pot of salted water to a boil. Add rice and cook until tender, about 30 minutes. Drain and let cool.

While the rice and squash are cooking, heat olive oil in a large skillet. Add shallots and sauté for two minutes. Add mushrooms and sage and saute until tender, 5 to 7 minutes. Add spinach a little at a time until the leaves are wilted. Remove from heat.

In a large bowl, combine cheese, eggs, tomatoes, and polenta. Gently stir in rice and mushroom mixture.

Form a mound of stuffing on each squash half, then top with a tablespoon of bread crumbs. The recipe up to this point can be made a day or two in advance and then refrigerated. When you’re ready to reheat, bring the dish to room temperature and then return to the oven for 20 minutes, until the squash are cooked through and slightly browned on top.