Bake squash as directed above. Let cool and then scrape out the flesh and beat it until it’s smooth. Stir in butter, freshly grated nutmeg, salt and pepper to taste. To enrich puree, add some grated Gruyere, Fontina or chevre cheese.
To make the wild rice:
-Bring 1 quart of water to a boil in a saucepan.
-Add 1 cup wild rice and ½ tsp sea salt.
-Lower the heat and cover, cooking for 45-50 minutes until the rice is tender but still has a little bite.
-Drain off any excess water and let stand for 5-10 minutes and then fluff with a fork.
For the sauce:
Cook ¼ cup chopped onions in 3 TBS butter over low heat for 3 min.
-Stir in 2 TBS flour and cook for 2 min.
-Heat 1½ cups whole milk until just boiling and then add to the butter all at once.
-Cook until thickened, about 10 min.
To assemble: Preheat oven to 400 degrees.
-Lightly butter a baking dish.
-Melt 1 TBS butter in a medium skillet over medium heat.
-Add 1 celery root peeled and grated, the juice of 1 lemon and some salt and pepper.
-Cook until tender, about 5-7 min.
-Combine the rice, celery root, sauce, ½ cup grated Gruyere cheese and ¼ cup grated Parmesan.
-Turn into the buttered dish and bake for 25 minutes until firm and lightly browned.