Recipes

A hearty side dish or a light fall entree. Sweet squash stuffed with heart wild rice, chewy cherries and crunchy walnuts.

Preheat your oven to 400°F.  To prepare the squash cut them in half lengthwise.  Scoop out the seeds with a spoon.  Rub the squash all over with the 2 Tbsp of olive oil and season them with salt and pepper.  Place them cut side up on a baking sheet and roast them in the oven for about 30 minutes or until a knife inserted into the flesh comes out with no resistance.

Put wild rice in a small pot with about 4 cups of water.  Bring to a boil, then cover and reduce to a simmer.  Cook rice until tender and the grains split in the middle, about 30 minutes.  You may have to add water periodically, it is best to have to rice covered with water at all times for even cooking.  Drain rice in a strainer to remove any extra water and transfer to a mixing bowl.  In another bowl, combine the lemon juice, Dijon, vinegar and oil.  Whisk together and then pour over the rice, you may not need all the dressing, depending on your taste.  Add cherries, walnuts and parsley, season with salt and pepper and toss together.

Stuff the rice salad into the squash so it mounds up over the top of the cavity.  To re-warm them, place the stuffed squash in a baking dish and place in a warm oven for 10-15 minutes.