Stuffed Butternut Squash

Instructions

1. Preheat the oven to 375°F.
2. Cut the squash in half and scoop out the seeds. Brush with olive oil and season with salt & pepper.
3. Place the squash on a baking pan (cut side down) and bake 30-35 minutes or until tender. (Larger squash may need up to 50 minutes).
4. While the squash is baking, prepare the rice according to package directions.
5. In a separate skillet cook onion, celery, sage, and thyme in butter over medium-low heat until softened, do not brown.
6. Add the diced apple and cook an additional 2-3 minutes or until slightly tender. Stir in the cranberries and remove from the heat. Combine the warm cooked rice with the onion mixture. Stir in the melted butter, salt, and half of the pecans and parsley.
7. Flip the squash over and scoop the squash leaving a ¼" shell. Chop the squash and add it to the rice mixture.
8. Scoop the filling into the cavity and bake an additional 15 minutes or heated through.
9. Top finished squash with remaining pecans and parsley as garnish.