Wild Rice Kidney Bean Gruyere Thyme Stuffed Butternut Squash

Ingredients

• 1½ lbButternut Squash
• 1 cupWild Rice
• 3 cupsVegetable Broth
• 10 ozCanned Kidney Beans
• 4 ozGruyere Cheese
• 1 tspThyme
• 1 tbspMolasses
• 1 cupTomato Sauce
• 1 tbspOlive Oil
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 375°F (191°C) and prepare the Butternut Squash as a sturdy shell or cavity for stuffing.
2. Combine the Wild Rice and Vegetable Broth, bring to a boil, cover, and cook for about 45 minutes until tender; drain any excess broth if needed.
3. Drain and rinse the Canned Kidney Beans if canned; otherwise cut it into small pieces. Mix it with the cooked Wild Rice, Gruyere Cheese, Thyme, Molasses, half of the Tomato Sauce, and Table Salt.
4. Brush the Butternut Squash with the Olive Oil, fill it with the grain mixture, and spoon over the remaining Tomato Sauce. Bake for about 50 minutes until the Butternut Squash is tender and the filling is hot throughout.