Stuffed Squash with Wild Rice, Quinoa, and Pine Nut Pilaf

There are so many possible combinations for stuffing it is hard to choose. I love this one because it uses unusual grains, the pine nuts add a lovely sophistication, and the fenugreek has a special sweet caramel flavor that is hard to pinpoint but has a dramatic effect. Also, there are lots of ways to embellish this recipe—try olives or sun-dried tomatoes or additional veggies. Essentially, anything goes, and the more the better.

1 cup wild rice

1 cup barley

6 delicata or 2 acorn or

2 butternut squash

2 tablespoons olive oil

2 leeks, rinsed and chopped

4 cloves garlic, minced

1 red bell pepper, diced

1 tablespoon dried fenugreek

2 tablespoons cumin

1 tablespoon celery seed

1/2 cup champagne vinegar

2 teaspoons salt

2 dozen shiitake or other mushrooms, sliced

2 cups toasted pine nuts

2 cups olives, pitted and chopped

1 cup queso fresco or Chihuahua cheese (use Tofu Cheese, for vegan version)

• Combine the wild rice and the barley in a pot with 4 cups of water. Bring to a boil, reduce to a simmer, cover, and cook until tender, about 30 minutes. Set the cooked grains aside.
• Preheat the oven to 350 degrees. Cut delicata squash in half and larger squash in thirds. Remove the seeds and bake the squash in a shallow baking dish until they are tender to a fork but not mushy, about 15 to 20 minutes. Set the squash aside.
• In a large skillet, heat the olive oil over medium heat and sauté the leeks, garlic, red pepper, and fenugreek. Add the cumin, celery seed, vinegar, salt, and mushrooms and cook until the mushrooms are tender and moist, about 5 minutes.
• Combine the contents of the skillet with the grains and add the pine nuts and olives.
• Raise the oven temperature to 375 degrees. Place a large scoop of stuffing into each portion of squash, top it with cheese, and heat in the oven until the cheese is brown and the squash is soft, about 10 minutes.

SERVES 6 TO 8