Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cooked regular long-grain white rice -- cooked
   1      cup           cooked wild rice -- cooked
   2      large         butternut squash
   4      tablespoons   butter
     1/4  cup           honey
   2      tablespoons   orange juice
     3/4  cup           sweetened dried cranberries
     1/2  cup           coarsely chopped pecans
   2      tablespoons   honey
   1      teaspoon      grated orange peel
     1/4  teaspoon      salt

Preparation:

1. While rice is cooking, heat oven to 375 F. Spray 15x10x1 inch baking pan with nonstick cooking spray. Cut each squash in half lengthwise; remove seeds. Place squash, cut side down, in sprayed pan. Bake at 375 F for 30 minutes. 2. Meanwhile, in small saucepan, melt 2 tablespoons of the butter. Stir in 1/4 cup honey and orange juice. Set glaze aside. 3. In medium saucepan, melt remaining 2 tablespoons of the butter. Add onions; cook and stir 1 to 2 minutes or until crisp-tender. Add cranberries, pecans and 2 tablespoons honey: cook and stir until berries and nuts are coated. Stir in cooked white and wild rice, orange peel and salt. 4. Remove squash from oven. Turn squash over; brush with glaze. Mound rice mixture into and on top of squash halves. Drizzle with remaining glaze. Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated.