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Roasted Stuffed Autumn Squash

Roasted squash brings out its slightly sweet + nutty flavor. Stuffing it transforms it from a simple side dish to a savory meal. Here's how: Cut acorn or koginut squash in half, season with oil, s+p and roast at 375°F until tender. Meanwhile, cook grain of your choice (rice, farro, quinoa) and sauté veggies + herbs (we like onions, mushrooms, kale + thyme). When squash is cooked, scoop out 2-3 tablespoons of the flesh + add it into rice/veggie mixture. Stuff the cooked squash halves + serve. Pro tip: Try out other stuffing mixtures -- just add cheese, sausage, or other veggies.