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INGREDIENTS:
- 1 butternut or spaghetti squash
- 1/4 cup extra virgin olive oil divided
- 1/4 cup pure maple syrup optional
- 2 cups broccoli or cauliflower riced
- 1 large carrot diced small
- 1 medium shallot
- 1 rib celery diced
- 3/4 cup mixed fresh mushrooms sliced
- 1 clove garlic minced
- 1/4 cup vegetable broth
- 1/2 cup cranberries whole
- 1 sprig (plus more for garnish) fresh rosemary chopped
- 1 sprig (plus more for garnish) fresh thyme chopped
- 2 leaves sage chopped
- 1/2 lemon juiced and zested
- 1/2 orange juiced and zested
- 1/4 cup pomegranate seeds
- 1 cup purple cauliflower florets blanched
- 2 sprigs fresh parsley chopped for garnish
- salt and pepper
DIRECTIONS:
Directions:
- Preheat oven to 350 F. Cut your squash in half and remove seeds. Season with salt, pepper and a drizzle of olive oil.
- If using, drizzle 2-3 tablespoons of maple syrup over the squash halves and roast for 40 to 50 minutes or until squash is tender but still maintaining its shape. Remove from oven and reserve.
- In a heavy bottom pan, heat a couple tablespoons of olive oil. Cook the veggie rice for a few minutes and reserve. Wipe down the pan and add more oil.
- Sauté carrots, shallots and celery until golden brown, stirring as needed. Remove from pan and reserve.
- Add more oil to pan and sauté mushrooms for a couple of minutes until caramelized. Return the carrot, shallot and celery mixture to the pan. Add garlic. Cook for 3 minutes, stirring as needed.
- Gently stir to combine all veggies. Deglaze pan with the vegetable broth. Season with salt and pepper to taste.
- Reduce heat and simmer for about 5 to 10 minutes until the veggies are soft but still have a bite to them. Add the whole cranberries, fresh herbs, lemon and orange juices and zest.
- Add the veggie rice back to the pan along with half of the parsley. Remove from heat and top the butternut squash with the “stuffing”.
- Garnish the dish with parsley, pomegranate seeds and purple cauliflower.
- Drizzle with more maple syrup and serve.