Ingredients:

  • 3 large Acorn Squash
  • 2 Tbsp Extra Virgin Olive Oil, divided
  • 1 tsp Coarse Sea Salt, plus more for seasoning
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Maple Syrup (Grade A or B), optional
  • 1 cup uncooked Wild Rice Blend (cooked according to package directions)
  • 3 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 medium Celery Stalks, finely diced
  • 2 large Garlic Cloves, minced
  • 1/2 cup Dried Cranberries
  • 1/2 cup Pecans, chopped and lightly toasted
  • 2 Tbsp packed Fresh Sage Leaves, finely minced
  • 1 tsp Fresh Thyme Leaves
  • 1/2 cup Low-Sodium Vegetable or Chicken Broth
  • 1/4 cup Parmesan Cheese, freshly grated (optional topping)

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a large, rimmed baking sheet with parchment paper.
  2. Carefully cut the three acorn squash in half vertically (stem to base). Use a spoon to scoop out the seeds and stringy membranes.
  3. Rub the cut surfaces of the squash halves with 1 Tbsp of olive oil. Season generously with salt and pepper.
  4. Place the squash halves cut-side down on the prepared baking sheet. Roast for 30–40 minutes, or until the skin feels slightly soft and the flesh is easily pierced with a fork.
  5. Remove the squash, turn them cut-side up. Brush the interior edges with the maple syrup (if using) and return to the oven for 5 minutes. Remove and set aside.
  6. While the squash is roasting, melt the butter in a large skillet over medium heat. Add the diced onion and celery and sauté for 5–7 minutes until softened and translucent.
  7. Add the minced garlic, fresh sage, and thyme. Cook for 1 minute until fragrant.
  8. Add the pre-cooked wild rice, dried cranberries, and chopped pecans to the skillet. Stir gently to combine with the aromatic butter mixture.
  9. Pour in the 1/2 cup of broth. Bring the mixture to a simmer, then reduce the heat and cook for 2 minutes, allowing the rice to absorb the liquid. Season the stuffing well with salt and pepper. Remove from heat.
  10. Spoon the wild rice stuffing generously into the cavity of each roasted acorn squash half.
  11. Sprinkle the top of the stuffing with grated Parmesan cheese, if desired.
  12. Return the stuffed squash to the oven for 8–10 minutes, or until the stuffing is heated through and the cheese (if used) is melted and lightly golden. Serve immediately.