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1
Bring 2 cups broth, wine, and sugar to boil in large saucepan.
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2
Reduce heat to medium and simmer until reduced to 2 cups (about 25 minutes) ***Sauce can be made ahead and chilled***.
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3
Bring remaining 4 cups broth, rice, and 3 tablespoons butter to boil in a large saucepan.
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4
Reduce heat to medium-low.
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5
Partially cover; simmer until tender and some of rice is split (45 minutes or so) ***Rice can be covered and chilled a day ahead as well; do not combine with broth when chilling***.
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6
Preheat oven to 350F.
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7
Trim 1/2 inch off rounded side of squash to create a flat base for the squash to sit on.
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8
Divide squash halves between two rimmed baking sheets with the seeded side down and roast until tender (approx 45 minutes).
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9
Place potatoes in a large heavy saucepan.
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10
Cover with cold water and sprinkle with salt.
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11
Bring potatoes to a boil and reduce heat to medium, simmering until tender (about 15 minutes).
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12
Drain potatoes and mash them.
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13
Heat 8 tablespoons butter, cream, and sage in a small saucepan until it just begins to simmer, stirring to melt utter.
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14
Add cream mixture and goat cheese to potatoes, mashing to blend.
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15
Season potatoes with salt/pepper to taste.
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16
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
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17
Add mushrooms and saute, stirring often, until soft.
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18
(about 8 minutes).
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19
Fold mushrooms into potatoes and arrange squash halves with the seeded side up on the same baking sheets.
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20
Divide potato mixture among squash halves (about 1 cup each).
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21
Preheat oven to 400F.
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22
Place stuffed squash in oven and bake until heated through (about 15 minutes).
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23
Bring sauce (from step 1) to simmer.
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24
Whisk 2 tablespoons butter into sauce.
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25
Combine rice and reserved broth in heavy medium saucepan.
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26
Bring to boil.
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27
Melt remaining 3 tablespoons butter in large pot over medium heat.
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28
Add spinach and stir just until spinach wilts.
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29
(about 3 minutes).
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30
Drain excess liquid from spinach.
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31
Divide spinach among 6 plates, arranging in center of plate.
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32
Drain rice.
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33
Divide rice among plates, placing atop spinach.
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34
Place squash half atop rice on each plate, pressing to nestle.
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35
Ladle sauce around squash and serve.
