Preheat oven to 350 degrees, F. Cut butternut squash in half, lengthwise. Scoop out and remove seeds with a spoon. Place squash on baking pan, face up, and bake until tender (roughly 40 minutes). While squash is baking, boil rice and cook according to package instructions. Meanwhile, heat 1 tbsp of butter in a pan. When heated, add sliced leeks and cook until tender. Add mushrooms and sautée. When mushrooms are tender, stir in rice, chopped basil, and parmesan cheese. Stir in the swisss chard, salt and pepper. 

When squash is tender, scoop out into bowl and mix with butter, salt and pepper. Add the squash back into the skins and top with the vegetable and rice mixture. Bake for 20 minutes, until warmed and the flavors come together. 

For an extra burst of nutrients, top with micro greens. 

Enjoy!