I have finally cooked my dream recipe of baked squash stuffed with rice that is sweetened with chestnut honey and roses.

Chestnut honey has a deep, complex flavor. The dry roses infuse the rice with an exotic scent from the East.

Squash Filled With Fragrant Rice

• 4 squashes, cut in half.
• 2 cups of Basmati rice
• 4 tablespoons butter
• 4 oz. grated Parmesan cheese
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1 tablespoon chestnut honey
• 1 tablespoon dried edible roses
• salt and black pepper to taste
• 2 cups vegetable broth

1. Cook the rice in boiling salted water for 5 minutes.
2. Drain the rice, and place in a large bowl.
3. Mix in the butter, Parmesan cheese, nutmeg, cardamom, chestnut honey, and dry roses.
4. Season with salt and black pepper to taste.
5. Arrange the squash halves in a heavy pot. Stuff each half with the rice mixture.
6. Pour the vegetable broth into the pot. Bring the broth to a boil.
7. Cover the pot tightly, and simmer for 30 minutes.
8. To serve, garnish each stuffed squash with a dry rose.