Wild Rice Topped Butternut Squash

"2 medium butternut squash (about 2 lbs. each) 3 tablespoons apple cider vinegar 2 tbsp. pure maple syrup 4 tbsp. olive oil Salt and pepper 1 small onion, finely chopped ½ cup wild rice ½ tsp. curry powder ½ tsp. ground cinnamon ¼ tsp. cayenne pepper 3 tbsp dried unsweetened cherries 1 cup fresh, chopped parsley leaves 1 tbsp fresh, chopped sage ¼ cup coarsely chopped walnuts"

"In a small bowl, whisk together the vinegar, maple syrup and 2 tablespoons of oil. Brush the flesh-side of the squash halves with some of this mixture and then sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, and repeat step 4. Roast for about 30 to 40 minutes. Let the squash rest until cool enough to handle."

Halved butternut squashes are roasted flesh-side down after brushing with a mixture of apple cider vinegar, maple syrup, and oil, then cooled and partially scooped to form 1/4-inch-fleshed shells. The filling combines wild rice cooked with sautéed onion, curry powder, cinnamon, cayenne, and salt until tender. Toasted spices and cooked rice are mixed with roasted squash chunks, cherries, parsley, sage, remaining maple-oil mixture, and coarsely chopped walnuts. The filled squash halves are assembled for a fiber-rich, flavorful side dish. The dish is vegan, gluten-free, and dairy-free, inspired by Midwestern flavors.

Read at Alternative Medicine Magazine