Wild Rice and Winter Squash

1 1/2 C uncooked rice blend
1/2 C parsley
2 Tbs Olive oil
1 Medium Onion
3 C cubed winter squash (I like butternut and I prefer to roast it a bit prior to adding)
2 C apples cubed
1 Tbl thyme
1 C broth
1/2 C walnuts (I added Craisins at this point too :)

Saute onions in olive oil til translucent, add squash, apples, thyme and saute 5 minutes more, stir in broth, mix together with rice and parsley, spread in 9x13 dish and sprinkle with walnuts.  Bade 425 for 20-25 minutes.

Hints:  I think roasting the squash adds more flavor and I prefer to pre-cook my rice in broth as well.  However you choose, you may need to salt/pepper to taste but the combination is wonderful