Stuffed, Roasted Butternut Squash

For the butternut squash

• 1 butternut squash
• 1 tbsp olive oil

For the stuffing

• 1 tbsp olive oil
• 2 carrots, peeled and chopped
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 170 g wild rice
• 170 g white rice
• 475 ml vegetable broth
• 170 g walnuts, chopped
• 170 g dried cranberries
• ¼ tsp black pepper
• ½ tsp fresh sage, chopped
• ½ tsp salt
• ¼ tsp fresh thyme
• 130 g pure maple syrup

butternut squash

1. Preheat oven to 180°C (350°F).
2. Cut the butternut squash in half lengthwise. Scoop out and discard seeds. Place both halves cut side up on a baking tray.
3. Drizzle olive oil over the squash and rub around to coat evenly.
4. Bake for 60 to 75 minutes until cooked and fork tender.
5. Remove from oven and allow to cool. Scoop out the flesh from each half, leaving about a 1-inch border. Chop the scooped flesh and set aside.

stuffing

1. While the squash is baking, heat olive oil in a large pan over medium-high heat. Sauté carrots, onion, and garlic until softened and beginning to brown.
2. Add wild rice, vegetable broth, and maple syrup. Stir and cover; bring to a simmer and cook for 10 minutes.
3. Add white rice, cover again, and cook for an additional 8 to 10 minutes until rice is cooked and liquid absorbed.
4. Stir in walnuts, dried cranberries, sage, thyme, salt, pepper, and the chopped squash flesh until well combined.

Stuff and roast

1. Pack the stuffing into both squash halves. Place one half on top of the other and secure with kitchen string tied at 3 to 4 places.
2. Lightly brush the top with olive oil and bake for 20 to 35 minutes until heated through.
3. Remove from oven, season with cracked pepper and chopped sage. Carefully slice and serve hot.