Roasted Butternut Squash with Brown Rice Stuffing (GF)

When I saw this recipe in our local paper it called for cornbread stuffing, however most cornbread calls for wheat flour and I am on a fast from any gluten. So, since tweak is my middle name, I had no problem doing some switcharoos. We are big fans of brown rice, so this was a natural alternative. I still have quite a few butternut squash from our kid’s garden, so you will continue to see more recipes for this versatile vegetable!

First step is to cook the brown rice, which takes about 25 minutes, and roast the squash. Slice in half, remove the seeds and rub the flesh with olive oil. Place on baking pan flesh side down in 375 oven for 35-45 minutes, or until tender.

While the rice is cooking, prepare the filling ingredients.

Sauté celery, pepper and onion in 2 T. Garlic Gold Oil. (www.garlicgold.com )I did not have any onion, so near the end of the sauté process I added 1 t. dried onion pieces. Also add sliced almonds, 1/2 t. poultry seasoning or sage and chopped dried cherries. Soak the chopped dried cherries in boiling water for 10 minutes. Drain reserving 3 T. juice. Add juice to mixture.

Add 1 T. chopped fresh parsley and cooked rice to mixture.

Spoon mixture into squash cavity. Mound it up generously.

Return to oven and bake for 15-20 minutes, until stuffing is thoroughly heated and lightly browned on top. Serve as a side or main course.

Roasted Butternut Squash with Brown Rice Stuffing (GF)

1 medium butternut squash, halved, seeded and flesh rubbed with oil
2 T. garlic gold or olive oil
1/4 c. dried cherries or cranberries, chopped
1/4 c. chopped onion or 1 t. dried onion pieces
1/4 c. chopped celery
1/3 c. chopped yellow bell pepper
1/2 t. poultry seasoning or sage
3 T. sliced almonds
1 c. cooked brown rice
1 t. chopped fresh parsley
1/2 t. salt
pepper to taste

Roast squash in 375 oven cut side down in baking dish for 35-40 or until tender. Soak dried cherries in boiling water for 10 minutes. Drain, reserve 3 T. juice. Saute onion, celery and pepper in olive oil for 5 minutes. Add dried fruit, juice from fruit, almonds, poultry seasoning, rice, parsley, and salt and pepper to taste. Spoon mixture into squash cavities, mounding generously. Return to oven and bake for 15-20 minutes or until mixture is heated through and beginning to brown.