Posted by: inyomouth | November 5, 2009

Mango Chicken Sausage with Acorn Squash + Brown Rice


Acorn Squash is in season, so pull that mango chicken sausage out of our freezer and whip up this tasty mix of flavors!

Acorn Squash:
Purchase (2) from Village Market.

Slice in half (be careful!) Remove seeds.
Put two halves in microwaveable dish, cover with plastic wrap.
Microwave for 4 minutes. Repeat with other squash.
Sprinkle cinnamon, chili powder, and add a tiny sliver of butter to the middle of the warm squash!

Mango Chicken Sausage Mixture:
Mango Chicken Sausage – TJoe’s, 5 pack, sliced
Black Bean Salsa – 1/2 small jar
1 Yellow Bell Pepper – chopped
1 Small Yellow onion – chopped
1 cup Monterey Jack Cheese – shredded

Put a swoosh of olive oil in a skillet on the stove on medium-high heat. Add the onion and the pepper, and cook until just barely squishy. Add the sliced mango sausages and brown them in the mixture. Finally, stir in the salsa! When ready, serve with the monterey jack cheese on top.

Brown Rice: (It’s hard for some people! Me included!)
The secret to your rice cooker– 2 parts water, 1 part rice

I regularly cook for 5, and this makes just enough. One of the acorn squash was big enough for 3!

I would start the rice in the rice cooker first, then start the mango mixture. When the rice is done, and the mango mix is almost ready, do the acorn squash. Ta – da!




  1. I made this great Moroccan-style stuffed acorn squash over the weekend.

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