• Preheat oven to 400. 
• Cut the butternut squash in half, vertically.  Leave the stem in place.  Set other half aside or roast to double the recipe or use later. Remove seeds. Peel squash.
•  Place squash face down on oiled baking pan. Drizzle with olive oil and sprinkle with sea salt.
• Bake for 20 minutes at 400 degrees. Remove from the oven and let cool for 5 minutes. Carefully take squash out of the roasting pan and set onto cutting board.
• While squash is cooling melt butter. Add sage, rosemary, garlic and a dash of sea salt. 
• Stir, until all ingredients are incorporated and cook on medium heat until garlic and sage are slightly browned.   Set aside. 
• Carefully  cut one half of the squash into  ½ to ¼ inch slices, horizontally, without cutting all the way through the squash. Imagine you are creating an accordion- you want the whole of the squash to stay intact.  You can use guides (pencils work) on either side of the squash to help prevent you from slicing all the way through. 
•  Place sliced squash back in roasting pan and brush ½ of the melted sage-butter mixture on to top of the squash, reserving the other half for later.   Place squash back in the oven and continue roasting for 20-30 minutes until squash is fully cooked. 

Potlatch Pilaf Method

• While squash is in the oven, cook Potlatch Pilaf.
• over medium heat add 2 teaspoons of olive oil and shallots. Cook for 3 to 5 minutes until shallots are translucent. 
• . Add potlatch Pilaf and liquid, and stir. Reduce heat to a simmer, cover, and cook for 20-25 minutes until liquid is absorbed. Turn burner off and let pilaf rest for 5 minutes.
• Or In rice cooker add pilaf, shallots, oil and liquid. Cook on white rice setting ( approx 20-minutes).
• In a medium size bowl toss cooked pilaf and chard. Drizzle with olive oil and sea salt until coated.

Assembly

• Remove squash from oven and let cool approximately 5 minutes.
• Spread the pilaf on a serving platter. Carefully place squash on top of pilaf.
• Drizzle the remaining sage butter mixture over the squash and the pilaf (you may have to heat butter mixture up before drizzling).
• Top squash and pilaf with goat cheese, roasted walnuts, and cranberries. Serve Warm.

• Turn the oven on to 375 degrees Fahrenheit. 
• On the stovetop in a medium size saucepan add 1 cup of potlatch pilaf to 3 cups of water or stock and a pinch of salt.  Bring ingredients to a boil, and simmer for 20 minutes, covered. (Potlatch Pilaf can be cooked in a rice cooker on the white rice setting.)
• Turn heat off and let pilaf sit, covered, for  5 minutes.
• Transfer the  pilaf to a medium size bowl and cool.  This step can be done hours in advance. 
• While pilaf is cooking, stem Portobello mushroom, and scrape inner gills being careful not to rip the sides of the mushroom.
• Dice stems and set aside.
• Line a baking sheet with parchment paper and place mushroom cap size up.
• Whisk together 2 teaspoons of balsamic vinegar, 3 teaspoons of olive oil and ¼ teaspoon of each salt and pepper.  Brush mixture in the interior of the mushroom and around the edges. Set aside. 
• In a medium size skillet add remaining olive oil and cook the shallots on medium heat for 5 minutes.
• Add diced stems, garlic, rosemary, and cook for another 3 to 5 minutes.
• Turn heat off and add the mixture to the pilaf.  Add goat cheese (reserve some for topping) and nuts and remaining teaspoon balsamic vinegar. Mix ingredients until thoroughly combined. Salt and pepper to taste. 
• Divide the pilaf mixture amongst the mushrooms, fill the cavity and bake for 15 minutes. 
• Top with fresh parsley and small crumbles of  goat cheese. Serve warm. 
• *Extra filling can be used to stuff squash, zucchini, or peppers. 

Pilaf Method

• Cook Bluebird’s award-winning Potlatch Pilaf per directions on the back of the package.  1 cup potlatch pilaf to 2 cups liquid.
• Turn heat off. Cool.
• Whisk egg mixture together until slightly frothy.
• In a large mixing bowl add cooked pilaf, peas, garlic, parmesan and cover with egg mixture. Add seasonings and work mixture together with hands forming four evenly sized pucks.
• Dust with flour and pan-fry over medium-high heat for 3 min on each side. Hold warm in the oven until ready to serve.

Tenderloin Method

• Generously coat meat with steak seasoning and brush with oil.
• Heat oven to 500 F
• Prepare a clean hot grill
• Place meat on the grill. Turn the meat on all four sides until well marked, maybe 2-3 min/side
• Pop the steak in a 500-degree oven for 5 min, or longer depending on the desired doneness, and pull out when finished. Let it rest! Don’t disturb it.
• After 5 min, put some foil over it and wait for more! When it’s ready, slice to desired thickness, season with sea salt and cracked pepper.

Creamed Mushroom Mix Method

• Sauté mushrooms with a little butter or oil until liquid is absorbed and mushrooms are wilted.
•  Add cream to the hot pan and turn down to medium-high
• Add roasted garlic and reduce the cream by half.  Careful not to over reduce, you want some of that creamy goodness for the cake.
• Pull mix off the heat and add a pinch of grated parmesan cheese and a salt & pepper blend.

Saute Greens Method

• Drop the greens on top of clarified butter or oil into a hot pan and immediately start moving them around in the pan.
• Turn off the heat and toss in a pinch of fresh garlic, pepper flakes, and 2 oz of water or stock.
• Toss leaves in water or stock and turn the heat back on to high. 
• Work the greens in the pan until wilted, and reduce heat to medium. Cook greens until tender and water evaporated. Salt and pepper to taste.
• Assemble with a cake on the bottom, slice meat, greens and mushroom mix.