Stuffed Squash and Rosado

Back in what feels like eons ago, I went to visit my aunt and uncle who have a hideout outside of Willcox, Arizona.  While I was there, I picked up some wine from their neighbor and a went to a few of the local markets.  I still have not found a reliable local produce, meat, or dairy source here in Tempe but I have found a reliable egg source.  Deep yellow yolked eggs are the way to go if you can find them and I found them here in Tempe.
While I was in Willcox, I picked up a acorn squash and apples.  Willcox has the worlds best apples.  They're sweet, tangy, small, and just perfect. 
So when I got back to Tempe I stuffed a squash with all of the things I picked up and some rice and sausage.  It washes down well with Zarpara's Rosado.

Acorn squash with scalloped potatoes and a baby kale salad

Stuffed Acorn Squash
1/2 lb of spicy sausage
1/2 cup of cooked rice (I used basmati)
1 acorn squash, cut in half with seeds removed
1/2 of a diced onion
1 diced carrot
1 small diced apple
maple syrup


Preheat oven to 325.  Brown the sausage with the onion in a skillet.  Add the apple and rice and let everything cook together for about two minutes.  Place the ingredients inside the little hole of the acorn squash and then piling on top.  Drizzle about a tablespoon of maple syrup on top of each half.  Put in oven for about 30 minutes.