Herb Roasted Stuffed Squash

Ingredients

Squash:

• 2 Honeynut Squash, halved and seeds removed 
• 1 Cup Wild Rice, cooked
• ½  Onion, small dice
• 2 Cups Wild Mushroom 
• ½ Cup Black Lentils
• 3 Tbsp. Cranberries 
• 4 Sprigs Thyme (1 for each squash half)
• 4 Sprig Sage (1 for each squash half)
• ¼ Cup Extra Virgin Olive Oil 
• 2 Tbsp. Salt 
• 1 Tsp. Pepper

Salsa Verde:

• ½  Bunch Parsley, minced 
• ¼  Bunch Chives, sliced 
• ¼  Cup Extra Virgin Olive Oil 
• 4 shallot, minced (enough for each squash half)
• 3 Tbsp. Sherry Vinegar 
• Salt & Pepper to taste

Garnish:

• Pomegranate seeds
• Crème fraiche

Directions

Squash:

Preheat oven to 375° F

• In medium sauté pan over medium-high heat, add oil, onion, mushrooms and gently cook for 7 minutes until beginning to brown. 
• Add thyme, sage, lentils, and enough water to cover lentils by 1 inch. 
• Cover and cook on simmer for 15 minutes or until the lentils are cooked. 
• Add wild rice, and cranberries and season with salt/pepper. 
• Allow to cool slightly and spoon mixture into your scooped-out squash halves. 
• Add to a casserole pan with a splash of olive oil. 
• Cover and cook for 25 minutes or until  squash is tender when pierced with a knife. 
• Garnish with fresh pomegranate seeds, salsa verde and crème fraiche.

Salsa Verde:

• Mix shallot, vinegar, salt/pepper in small bowl and let sit for 10 minutes. 
• Add cut parsley and chives with olive oil.
• Combine with shallot mix, and season with salt/pepper.