Autumn Smoked Sausage, Roasted Pumpkin & Apple Grain Bowls

Ingredients

• 12 oz smoked sausage, sliced into 1/2-inch half-moons
• 1 lb pie pumpkin (or butternut), peeled, seeded, cut in 3/4-inch cubes
• 2 tbsp olive oil, divided
• 1 cup wild rice blend, rinsed
• 2 cups water
• 1 large crisp apple (such as Jonagold), diced
• 1/4 cup chopped parsley (optional)
• 2 tsp Dijon mustard
• 2 tsp apple cider vinegar
• 1 tsp honey
• Salt and black pepper, to taste

Steps

1. Heat oven to 425°F. On a rimmed baking sheet, toss pumpkin cubes with 1 tablespoon oil, salt and pepper. Roast 18–22 minutes, stirring halfway, until tender and browned in spots.
2. Meanwhile, bring 2 cups water and a generous pinch of salt to a boil in a medium saucepan. Add wild rice blend, cover, reduce heat to low, and simmer 20–25 minutes until tender and water is absorbed. Let sit, covered, 5 minutes, then fluff.
3. While pumpkin and rice cook, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add smoked sausage and cook, turning occasionally, 6–8 minutes until browned and heated through (internal temp 165°F). Transfer to a plate to cool.
4. In a small bowl, whisk Dijon, vinegar, honey, a big pinch of salt, and a few grinds of pepper.
5. In a large bowl, combine cooked rice, roasted pumpkin, sausage, diced apple, and parsley. Drizzle with dressing and toss gently.
6. Taste and adjust salt and pepper if needed. Cool completely before packing into containers.
7. Refrigerate up to 3 days. Serve chilled, at room temp, or reheat in the microwave until steaming.