Prep Time: 60 min.
Rinse rice until water comes away clean. Add ¾ cup water to brown rice in a saucepan and bring to a boil over high heat. Cover and reduce heat to a simmer. Allow to cook for 45 minutes. Pull the rice aside and keep covered.
While rice is simmering, preheat the oven to 350℉. Use a sharp knife to halve the butternut squash lengthwise, then use a spoon to scrape out the seeds and fibers. Cut the halves at their smallest point. You should end up with 4 “bowls” and 4 solid pieces. Peel and cube the solid pieces. Coat cubes and “bowls” with olive oil and place in oven for about 20 min.
While the squash is cooking, heat 1 Tbsp. olive oil in a skillet over medium heat. Add sliced mushrooms, garlic, and thyme and sauteé until soft, about 5 minutes. Remove from heat and add ¼ cup grated cheese. Combine mushroom and cheese mixture with rice in the sauce pan.When squash cubes are fork tender, remove from oven and stir into the rice mixture. Use a spoon to fill squash “bowls” with the squash and rice. Return the filled squash to the oven and bake for another 30 minutes. Sprinkle remainder of grated cheese on top of the filled squash and bake for another 5 minutes or until cheese is melted. Serve on its own or with a side of Winter Rainbow salad mix, dressed with lemon juice and olive oil.