Wild Rice & Mushroom Stuffed Roasted Butternut Squash - Community Natural Foods

Ingredients

• 1 medium-large butternut squash, halved lengthwise and save the seeds
• 1-2 tbsp olive oil
• 2 cups cooked wild rice (about ¾ cup dry rice)
• 2 tbsp vegan butter or olive oil
• 1 large leek, chopped
• 1 large apple, diced
• 2 garlic cloves, minced
• 1 1/2 tsp tsp dried thyme
• 1 1/2 tbsp minced fresh sage
• 1/2 cup vegetable broth
• 1 tbsp butter or vegan butter
• 2 cups sliced mushrooms
• Cooked butternut squash (the flesh of what was roasted)
• salt & pepper to taste
• Seeds from the butternut squash (rinsed and patted dry)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder