A delicious veggie-heavy Thanksgiving or fall dish that features squash and a turkey and rice blend.
Cover and cook 35-45 minutes or until soft. While squash is baking, saute onion in a frying pan until translucent. Add diced apple, celery root, cranberries, and sage.
Add stock and wild rice blend (discard the rice soaking water), and bring to a boil. Add sea salt, cover and reduce flame to simmer for 50-55 minutes.
Fill squash with wild rice mixture and tops with herbed turkey gravy.