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For the squash:
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Preheat oven to 400 degrees F.
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3
Cut the squash in half lengthwise.
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4
Scoop out the seeds and discard.
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5
Spread the cut surface and the seed cavity of each prepared squash half with a tablespoon of butter.
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6
Sprinkle with salt and pepper.
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7
Place squash, cut side up, in a 9 x 13 baking dish.
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Pour water into the dish to about 1/4-1/2 deep.
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9
Bake in the oven until tender when pierced with a fork, about 1 hour.
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10
For the pilaf:
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While squash is baking, prepare pilaf.
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12
Heat a 3-quart sauce pot over medium heat; add olive oil and butter.
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13
Add the kielbasa and saute for about 5 minutes.
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14
Add the diced onion to the kielbasa and cook until onions are translucent.
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15
Stir as needed to keep onions from burning.
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16
Add the rice to the kielbasa and onions, stir to mix well.
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17
Pour the chicken broth over the rice mixture and stir in the poultry seasoning or rosemary and a light sprinkle of black pepper.
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Bring to a boil, turn heat to medium low and cover pot.
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19
Simmer rice until broth is absorbed and rice is tender, about 45 minutes.
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20
Spoon rice mixture into cavity of baked acorn squash.
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Serve.
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22
Note: This dish is hearty enough to use as a main course.
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23
Serve with a side salad and rolls.
