Mmmmm....

I have a confession to make....I did not share any of this half of the squash. I ate it all myself because it was so delicious. And the funny thing is, I am not regretting it one bit as I sit here, pleasantly full, looking at it once again!

I figured we might not be seeing these veggies too much again until next fall, so I enjoyed using up my butternut squash. This recipe stemmed from someone saying 'stuffed squash' and I began to think..."what could I stuff into a squash?" Turns out this particular combination of ingredients worked great, so I'll share it with you, although it's the kind of thing I'm pretty sure you could wing with whatever is in your fridge and it would taste good:-) Nonetheless, if you're a recipe kind of cook, here goes:

1 Butternut squash

1 c. Wild Rice

1/2 c. Brown Rice

1 pint Brown Portabella mushrooms

2 handfuls Pecans

1/2 c.Vegetable broth

An unknown number of Fresh Thyme sprigs (to your taste)

1 Granny Smith Apple

Happy Feasting:-)