Fusion: Delicata Squash Stuffed with Curried Wild Rice

I found a recipe for delicata squash at Vegetarian Times, and this is how I made it. I stopped in the middle of step 4 (before cooking it the last 25 minutes), wrapped the stuffed squash in foil, and froze them for later enjoyment. We’re making our CSA stash of vegetables last as long into the winter as possible.

• 3 delicata squash, halved and seeded
• 2 Tbs. butter or margarine
• 1/2 cup minced onion
• 2 tsp. curry powder
• 1/4 tsp. cayenne pepper
• 1/2 tsp. freshly ground black pepper
• 1 tsp. ground cinnamon
• 1/2 cup raisins
• 1/2 cup chopped cashews
• 2 Granny Smith apples, peeled, cored and minced
• 1 cup cooked wild rice

1. Preheat oven to 350F.
2. Place squash halves cut side down on baking sheet. Bake about 20 minutes, just until squash is not quite cooked through. Remove from oven, and set aside until second baking.
3. Heat butter in large saucepan over medium heat, and add onions. Sauté onions until translucent, about 5 minutes. Add curry, cayenne, black pepper and cinnamon, and toss well. Add raisins, cashews and apples, and continue cooking until apples are soft.
4. Divide curried vegetables equally between squash halves. Bake squash 25 minutes, or until squash is tender and stuffing is heated through.