THANKSGIVING SQUASH BOATS FILLED WITH WILD RICE AND STUFFING

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INGREDIENTS
  • 1 cup wild rice, dry
  • 2 cups bread, cubed
  • 2 acorn squash, seeds removed and halved
  • 2 tbsp butter + 3 for frying
  • 4 tsp brown sugar
  • 1/2 cup cranberries, soaked in hot water
  • 1 cup shiitake mushrooms, chopped
  • veggies sausages
  • ,chopped
  • 1/4 sweet onion, diced
  • 6 sage leaves, chopped
  • 5 - 7 sprigs thyme
  • 1/2 - 1 cup veggie broth
  • 1 apple, peeled and diced
  • salt and pepper to taste

GRAVY INGREDIENTS
  • 4 tbsp butter
  • 4 tbsp all purpose flour
  • 2 cups veggies broth

Preheat the oven to 350ºF.
In a rice cooker or stovetop, cook the rice as per directions on package. Should take anywhere from 30 - 40 minutes. Once cooked, drain and set to the side.
Tear the bread with your hands into 1 inch cubes, enough to fill 2 cups. Scatter the bread onto a baking sheet and bake for 10 minutes. Remove from the oven and set to the side to cool.
Turn the oven up to 425ºF.
Cut the squash in half and scoop out the seeds and guts. Place 1/2 tbsp of butter and 1 tsp of brown sugar in each squash well. Wrap the squash in tin foil and place in the oven, cut side facing up. Bake for 30 minutes.
While the squash is baking, boil some water in the kettle. Place the dried cranberries in a boil and cover with boiling water. Let sit for 10 minutes, then drain and set to the side.
In a large frying pan, fry the chopped mushrooms on low heat. Do not add any oil, water, or butter. Fry them dry, to release the intensely wonderful flavors. Once they are lightly browned, remove them and set to the side.
Fry the veggie sausage, chopped onions, sage, and thyme with 3 tbsp butter, until the onions are light brown in color. Add the cubed bread and continue to fry until the bread starts to turn golden. Add the cranberries and chopped apples, and mushrooms. Slowly add the veggie stock starting with 1/4 cup at  a time until the bread absorbs the liquid. Once the stuffing is moist, it is done. Season with salt and pepper.
After the squash has been cooking for 30 minutes, remove from the oven and unwrap from the tinfoil. Fill each squash half with a generous amount of the filling. Place the squash uncovered onto a baking sheet and bake for 20 minutes, or until the squash is soft and the filling has turned golden on top. Remove from the oven and let cool. 
While the squash is cooling, using the same frying pan. Place 4 tbsp butter and 4 tbsp all purpose flour into the frying pan, and fry until the butter starts to foam. Add the 2 cups of veggie stock and bring to a boil. Reduce the heat and simmer for 10 - 15 minutes until thick. 
Drizzle the gravy on top of the squash and serve.

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