SPICE STUFFED SQUASH SANDWORMS

1 butternut squash 4 tbsp softened butter 2 tbsp brown sugar 1 tbsp spice melance (or cinnamon) 1 tbsp garam masala 2 cups brown rice 1 1/2 cups broth 1/2 cup apple juice 2 whole cardamom pods 1 whole star anise 1 whole clove 1 tsp kosher salt

Use your crysknife to slice the butternut squash in half.

Instead of gutting it like a Harkonen, use kitchen sheers to trim the strings down to the size of sandworm teeth.

The spice must flow – into your butter. Mix in the cinnamon, garam masala, and brown sugar.

Spread the butter mix equally on the cut halves of your sandworms.

Cover the exposed teeth with aluminum foil so they don’t burn while the sandworm bakes in the hot desert of your oven.

Bake at 400F for 40 min.

Create the water of life by mixing the broth, apple juice, cardamom pods, star anise, clove, and kosher salt in a saucepan and bringing it to a boil.

Add the rice, put the lid on, and turn the heat down to a low simmer.

Let the rice cook undisturbed for 20 minutes, or until fork tender and all liquid is absorbed.

When the rice is done, evoke the deserts of Arrakis by spreading it on a serving platter. Remove the whole spices.

Flip the sandworms on their bellies. [skin side up, cut & seasoned side down]

Cut 1 inch off the widest end to create the mouth. You should now be able to look into a gaping maw of teeth.

Slice neat ridges into the skin along the sandworm’s back for the Fremen to grab when they ride.

Arrange your sandworms on the bed of cooked brown rice so it looks like they’re swimming through the desert, awash in a heady aroma of spice.

Garnish with your own personal messiah (or an appropriately sized toy soldier.)

#geeky #butternut #brownsugar