Brown Rice Veggie Medley - In a large Dutch oven or stock pot, melt 1 tablespoon of unsalted butter, and 1 tablespoon olive oil over medium heat. Add chopped onions; sauté until translucent. Adjust heat to medium-low and add yellow and orange peppers; sauté until tender crisp. Add shaved brussels sprouts; sauté until tender crisp. Add white wine; simmer on medium-low heat until liquid has been reduced by more than half. Add corn, pecans, parmesan cheese, and cooked brown rice; mix well, adjust salt and pepper to taste. Set aside until you are ready to stuff the Acorn squash.