Butternut squash stuffed with hazelnuts, Fontina, and Italian sausage from Grains for Every Season: Rethinking Our Way with Grains (page 297) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patricia_a3j8ua on March 09, 2026

    Would make this again. I used delicata squash, mushrooms, and bulgur vs. The butternut, meat, and wild rice. I also toasted the bulgur before I cooked it. It was so good. I also swapped out red wine vinegar for white wine vinegar.

  • csp on November 21, 2024

    I loved this. Used hot Italian sausage, omitted the pepper flake, acorn squash instead of butternut and didn’t puff the rice. I think the acorn is more neutral and works better with the sausage than the butternut.

  • pattyatbryce on March 16, 2022

    Husband loved. I thought it was good. I tried to make the puffed rice and failed. I would love to try again.

  • rmardel on January 21, 2022

    This was okay. Oddly, for a recipe using such fabulous ingredients as wild rice, butternut squash, good Italian sausage, fontina, the end result was definitely less than the sum of the parts. Although we ate it all, and the leftovers will be finished as well, it will not be made again. Perhaps with brown rice, but I found it a waste of delicious and expensive wild rice. I would have much preferred a bowl of the wild rice with a quick sauce of the sausage and squash, with the fried sage leaves, on top. The popped rice was interesting enough that I will try it with regular rice, but once again I found it a waste of good wild rice (which I adore).

  • Lsblackburn1 on December 08, 2021

    This was good but not amazing for me. I didn’t do the puffed rice and I probably should have to add more texture.

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