Stuffed Butternut Squash with Wild Rice

Instructions

1. 1
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2
   Brush butternut squash halves with 1 tablespoon olive oil and season with 1/4 teaspoon salt and pepper. Place cut-side down and roast 35-40 minutes.
3. 3
   Meanwhile, combine wild rice blend and vegetable broth in a saucepan. Bring to a boil, cover, and simmer 35-40 minutes or until tender and liquid is absorbed.
4. 4
   Heat remaining olive oil in a skillet over medium. Sauté onion 2-3 minutes, then add garlic and mushrooms. Cook until mushrooms are browned, about 4-5 minutes.
5. 5
   Stir in cranberries, pecans, thyme, sage, cinnamon, and remaining salt and pepper. Add cooked wild rice and half the parsley. Mix well.
6. 6
   Let squash cool slightly. Scoop out some flesh from each half, leaving a 1/2-inch border. Chop scooped squash and stir into rice mixture.
7. 7
   Turn squash halves cut-side up. Fill with stuffing. Return to oven and bake 15 minutes, until heated through and lightly golden.
8. 8
   Garnish with remaining parsley and serve warm.