Preparation / Directions:
Preheat oven to 350 degrees. Melt 1/2 cup butter in large pan. Add onions, thyme and bay leaves. Cook until tender. Add stock, rice, cover and bake 60 minutes. Melt remaining 1/2 cup butter, add pears and chestnuts. Stir 5 minutes. Mix into rice. Bake until all liquid is absorbed about 5 minutes. Discard bay leaves. Prepare squash - cut in half. Place cut side down on heavily buttered baking sheet. Bake at 350 degrees until easily pierced with fork about 40 minutes. Fill with rice stuffing - bake an additional 10 minutes.
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