Roasted Winter Squash with Cranberry Wild Rice Stuffing

An elegant Thanksgiving entree that is a true embodiment of all the flavors of this holiday….sweet, savory with a hint of spice!

Cut open a small winter squash. Scrape out seeds. Brush with melted butter, sprinkle with salt n pepper and some brown sugar. Roast in a 400 degree oven for 25 minutes. Meanwhile boil 1/2 cup Long grain & Wild Rice mix with 3/4 cup water, cover & simmer for 25 minutes. Take out into a bowl a fluff up. In a separate pan, sauté 1 finely chopped shallot and 1 stalk of celery and add this to the cooked rice. Also add a 1/2 tsp of thyme, tbsp each of finely chopped dried cranberries & walnuts/pecans and salt n pepper to taste. Fill this rice and nut mix into the roasted squash shells. Now bake again in a 400 degree oven for another 25 minutes….or till fork tender! Serve warm…Enjoy!