Butternut Squash and Apple Wild Rice

1 1/2 cups wild rice, cooked (I used vegetable broth instead of water to cook the rice)

1/2 cup fresh parsley, chopped

2 TBSP olive oil

1 medium onion, chopped

3 cups 1/2 inch cubed butternut squash

2 Granny Smith apples, cored and cut into 1/2 inch cubes

1 TBSP dried thyme

1 cup vegetable broth

1/2 cup walnut or pecan pieces

Heat oil in large skillet and saute onion over medium-high heat until translucent.  Add squash, apples, and thyme and saute for 5 minutes.  Stir in vegetable broth.  Combine cooked rice, parsley, and saute mixture into a lightly greased 9X13 baking dish.  Sprinkle walnuts or pecans on top.  Bake at 425 degrees for 20-25 minutes.