Update my dinner status, I'm making this tonight.
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4 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat your oven to 400. Roast the squash by placing the two halves, cut side down, on a well-oiled baking sheet. Bake for about 30 minutes, or until fork-tender. Remove from the oven and cool for a few minutes. Scoop out the roasted squash and set aside.
Spray a nonstick skillet with olive oil and, over medium heat, gently fry the sausages, until they are golden brown. Remove from heat and set aside.
In a heavy saucepan, heat the olive oil over medium heat and saute the onion and garlic for 3 minutes. Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated. Stir and cook for about 5 minutes. Add the sherry and 1 c. of the broth and bring to a boil. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes.) When the final cup of liquid is mostly absorbed, add the roasted squash and pecans and mix well. Break up the sausages into bite-sized pieces and toss them in.
Continue stirring with a wooden spoon, until the rice is creamy, yet still retains some "bite." Add the half&half, and stir well. Add freshly ground pepper and set aside for a few moments before serving. Spoon into four warmed bowls and garnish with chopped parsley and pecans.
