Acorn Squash Stuffed with Rice, Apples and Chevre

• 1 cup wild/white rice mixture
• 2 medium-sized acorn squashes
• 2 Tbsp butter
• 1 large leek, thinly sliced
• 3 medium-sized apples, finely chopped
• 4-6 leaves fresh sage
• 5 oz fresh chevre cheese
• salt and pepper to taste

1. Prepare rice according to package instructions. While rice is cooking, preheat oven to 350°F. Cut squash in half and scrape out seeds and strings. Oil interiot surface lightly and spronkle with salt and pepper. Place on lightly oiled tray, cut side down, and roast until skin is easily pierced with knife (about 30-40 minutes).

2. When squash is done, remove from oven and scoop out about half of the pulp, leaving enough to keep the shell sturdy. Reserve pulp in bowl.

3. In large saute pan, heat butter. Add leek (thinly sliced) to hot pan, cook until translucent (5-10 minutes). Add apples (chopped finely) and saute gently over medium heat. Add sage, squash pulp, salt and pepper. If mixture becomes dry, add a little water or apple cider.  After about 10-15 minutes, turn off heat and mix together with rice.

4. Spoon mixture into squash shells and dot with chevre.  Return to oven and bake another 15 minutes until filling is hot and goat cheese has started to brown on top. Garnish with parsley and serve hot.