Wild Rice Stuffed Squash

INGREDIENTS:
4 medium Acorn squash             
3 cups wild rice, cooked
½ stick unsalted butter, browned
2 tbsp sage, finely chopped
Salt and pepper to taste

PREPARATION:
Preheat oven to 400°. Cut the squash in half and remove the seeds. To make brown butter, heat butter in a small skillet on low for 15 min until it turns fragrant and a toasty hazelnut color. Add sage to butter. Combine the wild rice and butter mixture in a bowl, season with salt and pepper, and then fill the squash halves evenly with the mixture. Place in a baking dish. Cover with aluminum foil and bake for 30 minutes, until the squash is fork tender.