Preheat the oven to 200C
Cook the rice according to package instructions
Slice the butternut squash in half lengthways
Drizzle with olive oil and roast for 45 minutes until cooked through
While the squash is roasting, chop the mushrooms and fry in a tbsp of olive oil for a few minutes
Add in the chopped garlic, cinnamon, smoked paprika and thyme and chard and continue to cool
Stir in the cooked rice and cranberries, season and set aside.
Blend the nuts until they form crumb like texture and mix into the stuffing.
Take the squash out of the oven and spoon out the centre, adding into the stuffing
Place the stuffing into one half of the butternut squash, filling it over the top so the other half fits comfortably on top, tie up with string
Put the stuffed squash back into the oven for half an hour
Slice and enjoy!