Stuffed Butternut Squash

I'm back. I know it's been a long time since I've posted, but you'll just have to forgive me! Unfortunately sometimes life throws things at you that are less than palatable, but fortunately it can also throw good food your way - which is much easier to digest. So, given this, I know that a butternut squash recipe in April is a little out of season, but there it is. The picture is also not one of the best but the taste is! So, on to the good part...

Stuffed Butternut Squash
For 4

• 2 small butternut squash cut lengthwise with part of long end cut off (see picture) and retained for other use. Remove seeds.
  
• 3/4 cup uncooked basmati rice
• 1/4 cup freshly grated Romano cheese (or Parmigiano Reggiano or Asiago)
• 4 tbsp honey
• 4 large shallots, diced
• 2 tbsp extra virgin olive oil
  
• 1 tsp ground cardamom
• 1 tsp black pepper
• 1/2 cup chopped walnuts

Preheat oven to 375. Arrange squash halves on oven safe tray and drizzle with 1 tbsp olive oil. Bake for about 25 minutes, or until squash is tender when you fork it (keeping in mind that the stuffed squash will go back in the oven).

Steam rice (2:1 ratio water to rice). While the rice is cooking saute the shallots in 1 tbsp heated olive oil over medium heat until caremelized.

When the rice is finished, stir in the cheese, honey, caremelized shallots, cardamom, pepper and walnuts in a large bowl. Do this while the rice is still warm.

Stuff squash with filling. Bake for about 15-20 minutes, or until the top of the rice is slightly crispy and the squash is tender and juice.

Serve and enjoy!