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An Original Recipe by Angela Trentadue
This is a variation on the very popular stuffed acorn squash.

The squash is cut into wedges, slathered with a sweet-spicy syrup, and roasted while the stuffing is prepared on the stove. The wild and brown rice mix is studded with ruby-red cranberries, toasted sunflower seeds and caramelized onions, all tossed together with a creamy lemon dressing.

For the squash:
1 large acorn squash
2 tbs honey
2 tbs vegetable or canola oil
1 tbs chili powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp cayenne powder

Preheat the oven to 400 degrees. Carefully cut 1 acorn squash in half and scoop out the seeds. Trim about 1/4” from each end and cut the squash into 1” wedges or half-circles. Poke all the exposed surfaces of the squash with the tip of a paring knife and
put wedges into a large bowl.

Mix together the honey, oil, chili powder, cinnamon, salt, cumin and cayenne. Add warm water a tablespoon at a time to loosen the mixture just enough to coat the squash. Toss the squash with the spiced syrup and lay out on a sheet pan (put down a layer of tin foil on your sheet pan to make clean up easier!). Bake until fork tender and browning on the edges, about 30 minutes.
Meanwhile, make the rice stuffing.

For the stuffing:
1/2 c wild rice
1/2 c brown rice
3 tbs olive oil
1 carrot, finely chopped
1 rib celery, finely chopped
1/2 onion, finely chopped
1 tbs
1/2 onion, sliced thin
1/2 c dried cranberries
1/2 c raw sunflower seeds, toasted

In a small saucepan, combine wild rice and 1-1/2 cups cold water. Set over high heat. Bring to a boil, reduce heat to low, cover and cook until kernels have burst and are tender, about 45 minutes.
In another saucepan, heat 2 tablespoons olive oil over medium heat. Add the carrot, celery and chopped onion, and saute until tender. Add the brown rice to the pan, mix with vegetables and oil, cook until toasted and fragrant. Add 1 cup water and bring to a boil. Reduce heat, cover, and cook until tender and the water has been absorbed, about 35 minutes.
In a large skillet over medium-low heat, melt the butter and 1 tablespoon olive oil together. Add the sliced onions and cooking slowly, stirring occasionally, to allow the onions to soften and caramelize. Once they have melted and turned golden in color, mix in the cranberries, stirring well to coat with butter and oil.
Cook cranberries just enough to soften.

To finish:
In a large bowl, whisk together:
1/3 c sunflower oil or olive oil
2 tbs lemon juice
1/4 tsp salt
1 tbs honey
2 tbs water
1/4 c chopped parsley

Add cooked wild rice (drain off any remaining cooking water, if necessary), cooked brown rice and cranberry – onion mixture. Stir well to evenly distribute dressing through all of the rice. Fold in sunflower seeds. Serve squash wedges with a scoop of rice stuffing alongside.

An Original Recipe by Angela Trentadue
When I was a kid, I hated Brussels sprouts. Being forced to eat them, I would sit at the dinner table and hold the whole thing in my mouth, dreading that first bite down into the mealy layers.
But then I learned how to cook. Like many other vegetables, I found that I really liked these little cabbage heads when they weren’t overcooked and their flavor was balanced with seasonal accents. Now, I look forward to this fall crop and pair it with anything that I would normally put with cabbage – apples, bacon, maple syrup, potatoes, cranberries, walnuts… This is a simple preparation that works as a gateway dish for anyone who thinks they don’t like sprouts. I think this would make a good dish for the Thanksgiving table as well.

1 medium butternut squash, neck only (save bowl end for roasting), peeled and cut into 1/2″ dice
1 pound fresh Brussels sprouts, ends trimmed and any spotted outer leaves removed
3 tbs butter
salt and pepper to taste
1/2 c dried cranberries, roughly chopped
1 cup toasted hazelnuts, roughly chopped

Being by preheating the oven to 400 degrees.
In a medium size bowl, toss the diced squash with 2 tablespoons olive oil, salt and fresh ground pepper. Pour the squash out onto a sheet pan, spread into an even layer and roast
in the oven until tender, about 25 minutes. Remove from oven and set aside.
Meanwhile, pull all the leaves off the sprouts. Alternatively, you could slice the sprouts into ribbons starting at the top and working towards the stem. But I like the way this dish looks with the miniature leaves still in tact. Heat the butter in a large skillet over medium heat. Allow it to start to foam up and then toss in the sprout leaves. Stir to coat everything evenly. Season with a sprinkle of salt and pepper. Cook about 4-5 minutes to allow the leaves to wilt just slightly. They won’t need much cooking. Add the chopped cranberries and stir to incorporate.
The warm butter should help the cranberries rehydrate a bit. Once this has happened, fold in the cooked squash and chopped hazelnuts. Adjust seasoning and serve.