Squash Heaven

Squash Heaven fills roasted winter squash with a savory brown-rice mixture. The soft, lightly sweet squash contrasts with feta, toasted nuts or seeds, herbs, and pepper.

The squash is roasted cut-side down until tender, then brushed with maple syrup. The rice is cooked separately with vegetable bouillon before being combined with the remaining filling ingredients.

Once the squash is soft, the rice mixture is spooned directly into the cavity. There is no second baking stage in the source; the hot squash and prepared filling are simply assembled and served.

Ingredients

• 1 1/2 cups cooked brown rice, prepared with 1 teaspoon vegetable bouillon powder
• 1 large butternut squash, acorn squash, or other winter squash
• 1 teaspoon maple syrup
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts or sunflower seeds, toasted
• 1 teaspoon gomasio
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh herbs, chopped, such as oregano, chives, or basil
• Freshly ground pepper to taste

Method

Heat the oven to 350°F (180°C). Cut the squash in half, scoop out and discard the seeds, and place the halves cut-side down on a baking sheet. Bake for 45–60 minutes, depending on size, until tender when pierced with a fork. Remove from the oven and coat the cut surfaces with maple syrup. In a medium bowl, toss the cooked brown rice with the feta, toasted walnuts or sunflower seeds, gomasio, parsley, fresh herbs, and pepper. Fill the roasted squash halves with the rice mixture and serve. Makes 2 servings.