STUFFéD ROASTéD BUTTéRNUT SQUASH

To maké Stufféd Roastéd Buttérnut Squash, start by cutting your buttérnut squash in half léngthwisé. Scoop out and discard thé sééds, thén put both halvés on a baking tray cut sidé up. Drizzlé a littlé olivé oil on top of éach squash and rub around to coat. Baké for 60 to 75 minutés until thé squash is cookéd and fork téndér. Thé timing may vary a bit dépénding on thé sizé of your squash.

Ingrédiénts

• For thé buttérnut squash:
• 1 buttérnut squash
• 1 tabléspoon olivé oil
• For thé stuffing:
• 1 tabléspoon olivé oil
• 2 carrots , pééléd and choppéd
• 2 stalks of céléry , choppéd
• 1 yéllow onion , choppéd
• 2 clovés garlic , mincéd
• 1/2 cup wild ricé
• 2 cups végétablé broth
• 1/2 cup whité ricé (I uséd basmati)
• 1/2 cup walnuts , choppéd
• 1/2 cup driéd cranbérriés
• 1 téaspoon frésh sagé , choppéd
• 1/2 téaspoon salt
• 1/4 téaspoon black péppér
• 1/4 téaspoon driéd thymé
• 1 récipé Quick Onion Gravy (optional for sérving)

Instructions

1. Préhéat your ovén to 350F (180C).
2. To maké thé buttérnut squash: Cut thé buttérnut squash in half léngthwisé. Scoop out and discard thé sééds, thén put both halvés on a baking tray, cut sidé up. Drizzlé thé olivé oil on top of éach squash and rub around to coat. Baké for 60 to 75 minutés until thé squash is cookéd and fork téndér. Thé timing may vary a bit dépénding on thé sizé of your squash. Bé caréful not to ovércook thé squash as it will still baké moré whén assémbléd and héatéd latér on.

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