Stuffed Roasted Butternut Squash

1 butternut squash

1 tablespoon olive oil

For the stuffing:

1 tablespoon olive oil

2 carrots, peeled and chopped

2 ribs celery, chopped

1 yellow onion, chopped

2 cloves garlic, minced

½ cup wild rice

2 cups vegetable broth

½ cup white rice (I used basmati)

½ cup walnuts, chopped

½ cup dried cranberries

1 teaspoon fresh sage, chopped

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dried thyme

Method:

• Preheat your oven to 180C.

• Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 50 minutes until the squash is cooked and fork tender.

• Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. Set aside the scooped out squash flesh and chop it up.

• In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the broth.

• Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.

• Pack in as much of the stuffing into both sides of the squash as you can (there will likely have leftovers). Pick up one squash half and flip it on top of the other. Use twine to tie up the squash in 3 or 4 places holding it together. At this point you can choose to let it cool, cover with foil and store in the fridge for up to 3 days until ready to bake. Or you can bake it right away.

• Lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage.