Stuffed Delicata Squash
Ingredients:
- Delicata Squash
- Celery
- Carrot
- Broccoli
- onion
- Ghee
- Spices- Fresh Thyme, Fresh Rosemary, Himalayan Rock Salt and Freshly Grounded Black Pepper
- Splash of white wine- optional

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