Stuffed Butternut Squash
- 4 butternut squash
- 2 cups water
- ¾ cup wild rice, rinsed
- ½ teaspoon hing (asafetida)
- 1 clove garlic (optional)
- 2 Tbsp. ghee or olive oil
- 3 cups paneer, cut into small cubes
- 1 cup basmati rice
- 1 Tbsp. sesame seeds
- 1 cup organic almond butter
- ¼ cup soaked currants
- 1 teaspoon thyme
- ½ teaspoon sage
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- Salt and fresh ground black pepper to taste
- Halve each squash, scoop out and discard seeds and fibers. Place cut squash face up in a shallow baking dish.
- Cover and bake until easily pierced with a knife but still firm, about 50 minutes. Set aside to cool.
- Bring water to a boil in a saucepan. Stir in wild rice and cook about 40 minutes. Set aside. Cook basmati rice separately. Set aside.
- Scoop out pulp from squash, leaving ½-inch-thick shells. Set shells aside.
- Chop pulp and place in a large mixing bowl.
- Mix almond butter with 1½ cups of warm water to make a thick gravy.
- Sauté garlic, seasme seeds, paneer and hing about 5 minutes.
- Stir cooked rice, paneer mixture, gravy and remaining ingredients with the squash and spoon the mixture into the squash shells.
- Place in a foil-lined baking dish. Cover and bake until heated through, about 20 minutes.