Squash Holiday Bake

Squash Holiday Bake

Submitted by Mariola Pratt

Ingredients:

• 1 large butternut squash
• Favorite seasonings (I use bouquet garni and Penzy’s Mural of Flavor/salt-free)
• 4 cups low sodium vegetable broth plus extra for coating squash and for faux-sautéing veggies.
• 2 cups brown and wild rice
• 1 large diced onion
• 4 ribs diced celery
• 1 cup cranberries
• 4 tablespoons chopped pecans (toasted)
• Fresh chopped parsley to taste – up to ¼ cup

Directions:

1. Preheat oven at 425 degrees F
2. Place butternut squash on LIGHTLY-oiled Silpat and coat with veggie broth.
3. Sprinkle seasonings on top of the squash so it sticks
4. Roast butternut squash for about 45 to 50 minutes or until soft
5. Cook rice in vegetable broth
6. Faux-sauté onion and celery in water or vegetable broth till golden.
7. Add onion celery, and cranberries to rice. Mix.
8. Layer in pan – butternut squash, rice mixture and top with chopped pecans.