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18 FOUR SEASONS BREEZE | FEBRUARY 2023 • 1 large (3 ½ to 4 pounds) butternut squash, halved lengthwise and seeded • Extra virgin olive oil • Salt and pepper • 1 cup peeled and chopped carrots, about 2 • 1 cup chopped celery (2-3 ribs) • 1 cup chopped yellow onion, about 1 medium • 1 medium Honeycrisp or other sweet tart apple, peeled, cored and chopped • 2 cloves garlic • 1 cup wild rice blend, unseasoned (Note: on rice cooking time, different brands of wild-rice blends vary so add more broth or water if necessary and check package for cooking time) • 2 cups vegetable or chicken broth • 1/2 cup roughly chopped walnuts • 1/2 cup dried cherries • 1/4 teaspoon dried sage • 1/4 teaspoon dried thyme • 1/4 teaspoon ground cinnamon, optional • 1/2 teaspoon sea salt • 1/4 teaspoon black pepper Supplies: Kitchen twine 1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat 2. Place both halves of the butternut squash on the lined baking sheet, cut side up. Brush each half of the squash lightly with the olive oil then sprinkle with salt and pepper. Roast the squash until it is easily pierced with a fork, about 60 to75 minutes. When just tender, remove the squash from the oven, set aside until it is cool enough to handle. 3. Carefully scoop out the flesh of the squash leaving a one-inch border around all the edges. Chop up the scooped-out squash flesh and set aside. 4. While the squash is cooking, make the filling. Heat the olive oil in a large pan over medium-high heat until it shimmers. Add the carrots, celery, onion, apple, and garlic to the pan; cook stirring occasionally, until tender, about 10 minutes. Add the wild rice and broth to the pan and stir the mixture. Bring to a slow boil, reduce heat to a simmer, cover and cook for 20-40 minutes, or until the rice is cooked and has absorbed the broth. Stir in the walnuts, cherries, sage, thyme, cinnamon, and scooped out squash flesh. Add salt and pepper to taste. 5. Evenly stuff the scooped-out squash halves with the filling, pressing gently with a spoon to pack in as much as possible. Move the stuffed halves close together. Carefully fold one over the other and lay on one side, like closing a book. Use kitchen twine to loosely tie the squash in three or four places being careful not to sever the squash. 6. At this point, you may let it cool, cover with foil, and refrigerate for up to three days. Remove from refrigerator at least 30 minutes prior to cooking, then proceed to the next steps. 7. Lightly brush the top with olive oil. Bake in 350-degree oven for 25 to 35 minutes until hot all the way through. Remove from oven and sprinkle with cracked pepper and salt, if desired. Allow to rest for about 10 minutes. Then slice into 1 to 2 inch slices. 8. The slices will easily fall apart. When serving, use a wide spatula/ turner to carefully transfer the slices to the plates. Serve hot. Stuffed butternut squash This recipe can be served as a vegetarian or vegan main course or as a side to accompany a meat dish. Either way, the combination of fruits, nuts, rice and warm spices stuffed in a roasted squash makes it a show-stopping dish. The squash may be made as much as three days ahead of time and refrigerated until the day it is served. Prep Time: 30 minutes; Cook Time: 90 minutes; Total Time; 2 Hours Servings: Main Course 4-6 servings; Side dish 8-10 servings INGREDIENTS DIRECTIONS

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