Preheat your oven to 375°F (190°C).

Carefully halve the butternut squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then season with salt and black pepper.

Place the squash halves cut-side down on a baking pan and roast for 30-50 minutes until fork-tender.

Prepare the wild rice according to package instructions, using broth instead of water.

In a skillet, melt the butter over medium-low heat. Add diced onion and chopped celery, sauté for 5-7 minutes.

Incorporate chopped Granny Smith apple, dried sage, and thyme to the skillet and cook for 2-3 minutes. Stir in fresh cranberries.

In a large bowl, combine the cooked wild rice with the sautéed mixture, stirring in melted butter, half of the pecans, and fresh parsley.

Flip the roasted squash halves and scoop out a bit of the flesh to form a shallow shell. Mix the scooped squash with the rice mixture.

Fill each squash half with the rice and vegetable filling, packing it down lightly.

Return the stuffed squash to the oven and bake for 15 minutes until golden brown.

Sprinkle remaining toasted pecans and fresh parsley on top before serving.