This is a Honeynut Squash. Along with some friends in my fruit bowl. These are petite sweet squash ready for roasting and anything creative you have to fill them up this holiday season.

Here’s the honeynut squash filled with a long grain and wild rice stuffing. Dried cherries, pine nuts, herbs and a raspberry balsamic vinegar. Great for a nice individual presentation. If you only can find larger Butternut squash, fill it with this or your favorite stuffing/dressing. Place them on your table or buffet and serve. Take all the credit for the presentation.

Honeynut Squash with Long Grain and Wild Rice Stuffing

Serves 4-6

2 1/4 chicken stock or vegetable stock

1 1/2 cups mixed long grain and wild rice

2-3 honeynut squash, split in half, score, and ready to roast

1/8-1/4 cup pine nuts

1/8-1/4 cup dried cherries

1 -2 tsp herbs de provence

salt pepper to taste

olive oil

1/4 cup raspberry balsamic vinegar

Method

Cut your squashes in half. Scoop out seeds and score. Drizzle with olive oil. Roast at 400 for 15-20 minutes. Scoop out any flesh to make an even surface. Use squash in this recipe or use squash to add to anything else you’d like. Cool slightly, or reserve for when you want to finish this dish.

Make your rice according to your rice directions. This recipe makes enough for 4-6 individual small squash servings. Add cherries halfway through rice cooking to soften. Add herbs and pine nuts , salt/pepper, when rice is done. Add vinegar and mix it through rice. Cool and reserve or fill each squash with 1/2 cup to 3/4 cups in each squash half.

At this point you can cover and refrigerate. When you are ready to finish, place in a 400 degree oven for 15 -20 more minutes to heat through and serve.