Wild Rice With Sausage

• 1 cup wild rice
• 3 cups boiling water
• 1 pound pork sausage, crumbled
• Salt and freshly ground black pepper to taste
• 2 large acorn squash, quartered lengthwise and seeded
• 3 cups cooked Brussels sprouts or peas

1. Pour boiling water over rice and let stand 10 minutes; drain.
2. Cook sausage until most of the fat has been rendered; drain fat.
3. Add sausage to rice and place in 9 by 13 inch baking dish or similar shallow casserole.
4. Place squash quarters on top of sausage and rice; cover tightly and bake at 350 degrees for 1 1/2 to 1 3/4 hours.
5. Just before serving, fill squash quarters with cooked Brussels sprouts.

wild rice, boiling water, pork sausage, salt, acorn squash, brussels

Taken from cooking.nytimes.com/recipes/5859 (may not work)