Step 1

Preheat oven to 400F.

Step 2

Cut each butternut squash in half lengthwise. Scoop out the seeds. On a baking sheet, place flesh side up. Bake for 45-50 minutes, until fork tender.

Step 3

Meanwhile, cook brown rice medley or other grain according to package directions.

Step 4

In a medium skillet over medium heat, add pecans. Cook until toasted, about 2-3 minutes.

Step 5

Add savory grounds; cook until slightly browned, about 5-7 minutes. Add spinach, raisins, curry powder, oregano, and cooked rice. Stir to combine; cook until spinach is wilted.

Step 6

Scoop filling mixture into the hollow of each butternut squash half. Top with a drizzle of tahini and fresh thyme.