Butternut Squash Stuffed with Grains and Winter Greens

Winter squash recipe that may be a meal in itself or a luxurious side

Course Side Dish

Cuisine American

Servings 6 people

2 medium Butternut Squash or other winter squash of choice clear out the cavities
1 Tb. unsalted butter melted (or olive oil)
1 Tb. maple syrup
1 Tb. Spicy Beer Mustard or Buzz Savories Honey Mustard
1 Tb. kosher salt

2 Tb. olive oil, divided
1 large yellow onion finely diced (1 1/2 cups)
3 med. garlic cloves minced
2 tsp. minced fresh thyme or 1/4 tsp. dried
3 cups winter greens (kale, chard, spinach) chopped
2 ½ cups cooked rice (mix of brown, black, red or white) or farro ( cook according to directions on the package
1 Tb. Spicy Beer Mustard
3 oz. Feta Cheese
½ cup white wine or chicken stock or water
1 Tb. Rice Wine Vinegar
3 oz. Feta Cheese

Preheat oven to 425 Degrees and set a rack in the middle. Line a large baking sheet with parchment paper or foil
Using a pizza cutter or sharp knife, score the flesh of the squash in diagonal cuts, about an inch apart, in both directions. Be care not to cut through the skin.
In a small bowl, mix together the butter, maple syrup, Spicy Beer Mustard or Buzz Savories Honey Mustard, salt and a few grinds of pepper
Place the squash halves, cut side up on the baking sheet and spread with the glaze. Roast until tender, 40-45 minutes for Butternut squash and 25-30 minutes for honeynut squash. It should be quite soft when pricked with a fork.

Set a large skillet over medium high heat, add the oil and the onion and season with salt and pepper. Saute, stirring occasionally until the onions start to soften, about 4 minutes.
Add the winter greens and vinegar and wine or stock or water. Cook stirring until greens are wilted and tender.
Add in the cooked rice or the farro, Add the thyme and season with salt and pepper.
Lower oven temperature to 350 Degrees. Stuff the grain mixture into the bowls of the squash, heaping it, as needed - I fit nearly 1/4 in each cavity. Serve extra filling on the side. Top with crumbled Feta Cheese and bake until everything is hot and the cheese browns a little. Serve hot or at room temperature.