‘Tis the season for squash of all sorts- my favorite happens to be butternut squash. Here is a delicious and nutritious recipe for you to share in this savory, nutty squash with your friends and family. Or, keep it just for yourself- it tastes too good!

For the squash:

1 2-3 lb. organic butternut squash

Wild Oats Extra Virgin Olive Oil

For the stuffing:

2 Tbsp. Wild Oats Extra Virgin Olive Oil

1 Tbsp. organic butter

10 button mushrooms, diced or sliced

1 15 oz. can Wild Oats organic Garbanzo Beans

1 tsp. Wild Oats organic paprika

1 tsp. Wild Oats organic cumin

1 tsp. Wild Oats organic coriander

1 tsp. Wild Oats organic chili powder

1 lemon, juiced

Sour cream

Preheat the oven to 400 degrees.

Cut the squash in half. Scoop the seeds and the connecting matter into a small bowl. Discard the connecting matter and save the seeds to roast along with the squash.

Place squash in a baking dish, cut-side up. Add a generous amount of olive oil; enough to both coat the squash and so that some will drizzle off into the bottom of the pan. Sprinkle the seeds around the squash.

Bake the squash until when a fork can go into the squash with very little resistance, probably about an hour to an hour and fifteen minutes.

In the mean time, sauté the mushrooms in the butter and olive oil over medium heat. When the mushrooms turn golden brown, add the can of garbanzo beans, liquid from the can included. Add the spices, and stir until the all the liquid has evaporated. Add the lemon juice, and continue to sauté until the lemon juice has evaporated. Turn off the heat.

When the squash is done roasting and has cooled off a bit, make a canal in it by scooping out some of the insides. Add the scooped out insides to the bean and mushroom mixture.

Put the mixture in the canal. Top with a dollop of sour cream.

Happy Fall feasting!