Acorn Squash with Wild Rice Pilaf and Polska Kielbasa

For the squash:

Preheat oven to 400ºF.

Cut the squash in half lengthwise. Scoop out the seeds and discard. Spread the cut surface and the seed cavity of each prepared squash half with a tablespoon of butter. Sprinkle with salt and pepper.

Place squash, cut side up, in a 9″ x 13″ baking dish. Pour water into the dish to about 1/4″-1/2″ deep.

Bake in the oven until tender when pierced with a fork, about 1 hour.

For the pilaf:

While squash is baking, prepare pilaf. Heat a 3-quart sauce pot over medium heat; add olive oil and butter. Add the kielbasa and saute for about 5 minutes.

Add the diced onion to the kielbasa and cook until onions are translucent. Stir as needed to keep onions from burning.

Add the rice to the kielbasa and onions, stir to mix well.

Pour the chicken broth over the rice mixture and stir in the poultry seasoning or rosemary and a light sprinkle of black pepper. Bring to a boil, turn heat to medium low and cover pot. Simmer rice until broth is absorbed and rice is tender, about 45 minutes.

Spoon rice mixture into cavity of baked acorn squash. Serve. Note: This dish is hearty enough to use as a main course. Serve with a side salad and rolls.