Ingredients
1 onion, 1/4 inch diced
2 cloves of garlic, finely chopped
1 stalk celery, 1/4 inch diced
1 carrot, peeled and sliced
2 cups butternut squash, cubed
1/2 acorn squash, cubed
2 cups chopped swiss chard
2 cups chopped kale
1/4 cup dried cranberries, optional
1 cup whole grain (your choice): Tri-colored Quinoa, Wild Rice Blend, Winter Berries or Farro
Olive Oil
Salt and Pepper to taste
1/2 teaspoon fine herbs
3 Acorn or Delacata Squash, cut in half and seeded
1/2 teaspoon brown sugar
1/4 teaspoon granulated garlic
Pinch of salt and pepper
In a 1 quart stock pot add 1 1/2 cups water, 1 teaspoon olive oil and a pinch of salt. Bring to a boil.
Once water is boiling add 1 cup of whole grain. Stir. Turn heat down to medium/low. Cook until fluffy and tender, approximately 15 - 20 minutes.
Place grain in a large bowl. Set aside.
In a small bowl combine 1/2 teaspoon brown sugar, 1/4 granulated garlic and a pinch of salt and pepper. Mix well. Set aside.
In a baking dish, place cut and seeded squash. Prick squash with a fork. Sprinkle sweet/spicey mixture evenly among cut squash. Drizzle with olive oil.
Bake 350 degree for 30 minutes.
While squash is in oven, add 2 tablespoons olive oil to saute pan. Over medium heat add onion, garlic, celery, carrots and squash. Cover and let saute 2 – 3 minutes.
Add chopped greens. Stir and allow the greens to wilt.
Add vegetable mixture to whole grains in bowl. Season to taste. Add optional cranberries if desired.
Remove squash from oven. Divide vegetable/grain mix evenly among squash. Top with chopped walnuts.
Bake 350 degrees for 5 minutes. Serve Warm.
Note: Stuffing can be used inside of swiss chard leaves or served alone in a casserole dish. Serve as a main entrée or side dish.
