Jeweled Wild Rice & Beet Stuffed Squash

What to do

Roast the squash:

1. Preheat the oven to 425°F. On a baking sheet, arrange the squash cut side up, drizzle with olive oil and season with salt; cover sheet loosely with aluminum foil and roast until tender, about 40 minutes.

Cook the veggies:

1. In a large sauté pan, heat the oil over medium-high and add the shallots and garlic. Cook, stirring occasionally, until tender, about 3 to 5 minutes. Add the diced celery root, carrots, apple, and season with salt and black pepper. Cook for another 2 or 3 minutes and then add the white wine, thyme, and rosemary.  Cook until tender and fragrant, about 15 minutes. Transfer to a mixing bowl and set aside.

Cook the rice:

1. Add the rice and 3 cups veggie broth to a medium saucepot, bring to a boil, and reduce heat to a simmer. Cook until tender, without stirring, until rice is cooked about 25 minutes. Remove from heat, drain, and transfer to mixing bowl with veggie mixture.

Assemble:

1. Add the diced beets, dates, frisée, white wine vinegar, parsley, pecans, and half of the pomegranate arils to the rice mixture. Toss gently to distribute. Drizzle with olive oil if desired and taste to adjust for seasonings.
2. Stuff the squash quarters with the rice mixture, top with the remaining pomegranate arils, extra herbs, and serve.

**Stuffed squash will keep well covered in the refrigerator for up to 3 days.