• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

PREP + CUT THE BUTTERNUT SQUASH:

• Gently rinse your butternut squash using vinegar or apple cider vinegar and water, then pat it dry. On a cutting board, carefully cut the butternut squash in half lengthwise with a large knife, scooping out the seeds and pulp using a spoon and discarding them. NOTE: I like to cut off the long end of the squash, but you can definitely leave it.
• Transfer each butternut squash, sliced (inside) side up, onto the prepared baking sheet and brush them with the olive oil on the tops and season with the salt, black pepper, smoked paprika, thyme, and garlic powder. Set aside.

MAKE THE FILLING:

• In a medium-size 10-inch skillet over medium-high heat, add the olive oil. Once heated, add the chopped onions and garlic, sautéing until fragrant and slightly tender, about 1-2 minutes.
• Add the seasonings: salt, black pepper, oregano, basil, garlic powder, and parsley, stirring to combine. Add in the cooked wild rice + brown rice followed by the cranberries, nuts, and chopped kale, stirring everything together until combined. Continue to stir until everything is heated through, about 2-3 minutes. Remove from heat.

STUFF THE BUTTERNUT SQUASH + BAKE:

• Within each halved butternut squash, spoon the filling until filled. Then atop each squash, drizzle ¼ cup of maple syrup and bake (on the top rack to avoid burning) for 30-40 minutes or until softened and each butternut squash is golden and 'caramelized'.
• Remove from oven and let them cool slightly before adding additional toppings: dried cranberries, chopped nuts, pumpkin seeds, drizzle of remaining maple syrup, etc.
• Serve immediately with your favorite side.
• Bon Appetit!