INGREDIENTS

INSTRUCTIONS

ea specified ingredients (follows)  Split and clean butternut or acorn
squash. Cook face down on oiled  pan in 350 F oven for about 30 mins or
until tender.  While doing that, assemble:  Enough cooked wild rice for
the number of squash to be stuffed. Some  golden delicious apples,
peeled and cubed. A mirepoix made from  chopped onions, chopped celery
and chopped carrots, sauted in a  little sesame oil. (At least one
medium onion, one rib of celery and  one small carrot per two persons;
1 tsp sesame oil and 1+ of canola  oil.) A handful of dark raisins A
few chopped pecans or walnuts A  dash or two of ground cloves A splash
of dry vermouth, sherry or  madeira Enough frozen orange juice
concentrate to moisten the above  Some good toasted bread or muffin
crumbs.  Prepare the mirepoix by cooking onions in oil, adding carrots,
and  then adding celery. Chop the apples. If delayed, mix OJ
concentrate  with apples to prevent discoloration. Mix all ingredients.
Season to  taste. Stuff into squash, top with crumbs and return to 350
F oven  until thoroughly hot to cook out the alcohol.  Almost
everything above is optional, but the magic is in the cloves,  vermouth
and OJ. The taste is savory sweet and the texture is slightly  crunchy,
both of which nicely complement the squash. Bon apptit!  From: Leon
Vick, I-Link Veg. Echo  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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