Step 1: Make the wild rice. I always cook it in stock with some dried mushrooms for extra flavor.
Step 2: Roast the squash! I cut a butternut lengthwise, scooped out the seeds, and then liberally brushed it with oil. I cracked some salt and pepper on it before roasting it at 450°F. About 10 minutes before it was done, I added the stuffing to the inside of the squash and continued to roast it until a little crispy on top.
Step 3: Top it! I used pine nuts (always toasted pine nuts) and ATK’s potato-based nacho cheese sauce.