Confetti Squash

Ingredients

• 4 small pumpkins or acorn squash, cleaned and roasted in a 400 degree oven for 40 minutes or more until tender.
• 1 butternut squash halved, cleaned and roasted along with squash above.
• 1 cup wild rice, cooked
• 1 white onion, diced
• 2 ribs of celery, diced
• 8 tbsp butter
• 1 cup pecan pieces
• 1 cup walnut pieces
• 1 cup fresh cranberries
• 1 cup raisins
• 1 cup dried apricots, chopped
• 1 cup plain breadcrumbs
• 1 bunch Italian parsley, minced
• 1tbsp or more poultry seasoning
• Salt and pepper

Instructions

Sauté onion and celery in 4 tbsp of butter until soft. Add fruit and nuts, and cook until cranberries start to pop.

Add remaining ingredients except butter. Cook and stir for 5 minutes. Gently toss in diced cooled butternut squash.

Fill prepared pumpkins or acorn squash. Place a tablespoon of butter on top of each filled squash and bake for 20 minutes in a 350 degree oven.

NOTE: substitute dried fruit or squashes as desired. Season to taste.