|Sage & Shiitake Rice Stuffed Squash|
Sage & Shiitake Stuffed Squash
What you'll need:
1 Butternut squash
2 stalks celery
4 medium shiitake mushrooms
1 purple endive head
2 Cups brown or wild rice, cooked measurement
2 Tbsp organic butter
2 Sage leaves
Your favorite herb seasoning blend. I used Watkins Garlic Herb.
Preheat oven to 375. Cut squash in half length wise. Scrape out seeds. Place dabs of butter on flesh of squash. Lay face up in 2 cups of water in a deep casserole dish and cover with foil. Bake for 30 - 45 minutes until tender.
While Squash is baking, slice and chop all vegetables and sage. Saute in 1 Tbsp butter or olive oil until tender. Add rice to vegetables and stir well.
When squash is done baking, season flesh of squash and rice stuffing. Stuff where seeds were with rice mixture. Place back in oven for up to 15 minutes.
Serves 3 to 4.