Serves 4 Ingredients: 2 winter squashes (such as acorn, pumpkin, or kabocha) 1 tablespoon olive oil
3 tablespoons butter 1 large onion
4 stalks of celery
1 cup sliced mushrooms
1 tablespoon dried or fresh sage
1 tablespoon dried or fresh rosemary
3 cups cooked wild rice
Salt and pepper to taste
Optional: Dried Cranberries, Pecans Instructions: Roasting the squashes: Cut squashes in half and scoop out the seeds and pulp. Coat the squash halves lightly with olive oil and place them face down on a baking sheet. You may want to protect the baking sheet with parchment paper or foil, as the squash residue can be sticky and difficult to remove. Roast at 400° until soft. This will take about 45 minutes, though the exact timing will depend on the sizes of squashes. Check them and continue roasting as needed until you can very easily poke a fork all the way through the flesh. Preparing the wild rice stuffing: Melt the butter in a saucepan and add chopped onion and celery. Sautee on low heat until the onions are limp. Add mushrooms and cook until softened. Add the rosemary and sage and saute for a few more minutes to let the flavors blend. (Enjoy the wonderful scent of Thanksgiving as the herbs heat up!) Add the cooked rice and mix thoroughly. Add dried cranberries and/or pecans if you choose, and salt and pepper to taste. Fill the roasted squashes with stuffing and serve. Enjoy!
Recipe and photo by Nourishing Generations Board President, Amy Lombardi. Thanks, Amy!