the weather is finally cooling off around these parts, bringing with it the opportunity to warm up the kitchen with all sorts of autumnal delights. my sister came over earlier in the week with a big butternut squash all ready to bake, so we whipped up a tasty stuffing to go with it. even though it’s a pretty simple recipe, it certainly isn’t short on flavor.

butternut squash stuffed with wild rice and brussels sprouts

• 1 large butternut squash
• 1/2 an onion
• 2 cups uncooked chard
• 1 cup cooked wild rice
• 2 cup of cooked brussel sprouts (cut in half)
• 2 tbsp roughly cut craisins
• 1 tbsp slivered almonts
• salt and pepper to taste
• enough olive oil to coat squash/ sprouts/ pan to saute onions

heat the oven to 375 degrees. half the butternut squash, and scoop out the seeds with a spoon. coat the squash with olive oil and sprinkle with salt and pepper to taste. pop it into the oven with the cut sides up until the flesh is tender, about 45 minutes or so. while the squash is baking in the oven, cook the wild rice to instructions. in a pan, saute the onion and chard in about a tsp of olive oil. roast the brussels sprouts in the oven with olive oil, salt and pepper to taste. in a medium sized bowl, mix in the cooked rice, onion, chard, brussels sprouts, craisins, and slivered almonds. scoop the ingredients into your cooked butternut squash and serve!