Stuffed Delicata Squash

Ingredients:

1. Delicata Squash
2. Celery
3. Carrot
4. Broccoli
5. onion
6. Ghee 
7. Spices- Fresh Thyme, Fresh Rosemary, Himalayan Rock Salt and Freshly Grounded Black Pepper
8. Splash of white wine- optional
   

(You can get creative here! These veggies just happened to be in my fridge. Use whatever veggies are in season, no need to follow this recipe exactly!)

1. Preheat oven to 375 degrees
   
2. Melt 2 and 1/2 tablespoons of ghee in a small pan
3. Slice Butternut Squash lengthwise with a sharp knife. 
4. Scoop out seeds from center and lay flat on a cookie sheet. Brush seeds with a teaspoon of ghee, lightly salt and set aside.
5. Lay Squash in a casserole dish facing up and brush with 1 tablespoon of ghee, lightly salt. 
6. Bake squash and seeds in the oven for approximately 30 minutes or until golden. The seeds should be done in about 20 minutes.
7. While the squash is in the oven, chop all veggies.
8. Use the remainder of the ghee to carmelize the onion first.
9. Then add carrot and celery and a splash of white wine if you have it.
10. Next add the fresh herbs, broccoli and salt and pepper to taste and cook for a few more minutes until broccoli is perfect. 
11. When squash is done, fill it with your cooked veggies and sprinkle ontop.
    

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