Not too much of my own spin on this little dish, but it was tasty and very pretty, so I wanted to post it anyway. I trust in VegNews.
For the roasted squashies, I had three miniature ones from the farmers' market that I wanted to cook in tact, so I hunted down these instructions on the Food and Wine website.
For the wild rice stuffing, VegNews, as usual, knew exactly what to do. Click here for that goodness.
I'll be back soon with more creative things, I promise.