Butternut Squash with Sage Stuffing

Note from Cheri: Here's a wonderful recipe for a main course for a Vegetarian Thanksgiving (or a good Thanksgiving side dish).

4 med. butternut squashes (about 1 pound each) 3/4 C wild rice, rinsed 1 T olive oil 1 C diced onion 2 cloves garlic, minced 2 1/2 C firmly packed torn whole wheat bread 1 tsp. dried sage 1/2 tsp. dried thyme salt and pepper to taste 1 C orange juice

Serves 8 Preheat the oven to 375° degrees. Cut the squashes in half and scoop out seeds and fibers. Place them, cut side up, in shallow baking dishes and cover tightly with foil. Bake until easily pierced with a knife but still firm, about 45 minutes. While squash is baking, prepare rice. Bring 2 cups of water to a boil in a saucepan. Stir in the wild rice then reduce to a simmer. Cover and cook until the water is absorbed, about 40 minutes. While rice is cooking, heat the oil in a skillet. Add onion and garlic and sauté until translucent, about 10 minutes. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squash is cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the flesh and stir it into the rice mixture. Stuff the squashes, place on foil-lined baking dishes, and cover. You can prepare the dish up to this point, a day ahead of time. Cover with foil and store in refrigerator. Before serving, place the foil covered squashes in a preheated 350° degree oven. Bake for 15 minutes, or just until heated through.