Stuffed Squash w/ Rice Pilaf

Easily multiplied, but I wanted to start moderate in case this was going to be a simple dinner instead of a meal for a holiday. I use delicata, as it’s tender delicate texture, edible skin and quick cooking time work great here. You can use acorn or a small butternut and simply add some cooking time to that first roast of the squash. If this is acting as the main course for dinner, I’ll add some chopped greens into the rice pilaf to wilt just a little and be part of the stuffing.

I am giving directions if you have wild and brown rice independently. At most grocers, Trader Joe's included, you can find a wild rice blend, and simply follow the directions on the package and then proceed with the other vegetables. There will be more filling than you need, as the pilaf will also be going into the soup! Keep it covered in the fridge for up to 5 days.