Stuffed Butternut Squash

prep time: 45 minutes, serves 4-6

• 3 large butternut squash
• 1 1/2 cups long-grain rice
• 3 cups Organic Chicken or Vegetable Broth
• 1 cup wild rice
• 1 shallot, diced
• 1/2 cup Pine Nuts, toasted
• 1/2 cup mushrooms, finely diced
• 3 Tbsp. fresh rosemary, chopped
• 1 Tbsp. fresh parsley, chopped
• 1 small red pepper, finely diced
• Salt & pepper to taste
• Organic Butter or Olive Oil

1. Slice squash in half and remove seeds. In a saucepan, simmer face down in boiling water or steam for 6 minutes. Delicately cut out the squash center, leaving a 1-inch border around the outside for presentation. Scoop out the remaining flesh and chop for later use.

2. Cook the long grain rice using chicken or vegetable stock. Place the wild rice in a separate saucepan, cover with water, and simmer for 20 minutes.

3. Sauté the shallot for a few minutes and then add the pine nuts. Set aside.

4. Sauté the mushrooms in the butter with the rosemary and parsley. Mix the ingredients together in a bowl, including the reserved squash and the diced peppers.

5. Stuff the squash with the mixture, and pour melted butter or olive oil over top. Bake at 375°F for 15-20 minutes.