Ingredients:

  • 2 medium acorn squash (approx. 2 lbs / 900g), halved and seeded
  • 4 tbsp olive oil, divided
  • 1 tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups cooked wild rice
  • 1 cup diced Granny Smith apple
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, chopped
  • 2 cups chopped curly kale
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice acorn squash in half lengthwise and scoop out seeds.
  3. Mix olive oil, maple syrup, salt, and pepper; brush generously inside and outside the squash.
  4. Place cut-side down on a parchment-lined sheet and roast for 25-30 minutes until a fork easily pierces the flesh.
  5. Heat oil in a skillet over medium heat. Sauté onion until translucent (about 5 mins).
  6. Add diced apples and garlic, cooking until the apples are slightly softened but still hold their shape.
  7. Stir in cooked wild rice, dried cranberries, and thyme.
  8. Fold in chopped kale and cook for 2 minutes until the kale is wilted and vibrant green.
  9. Remove from heat and stir in apple cider vinegar and toasted pecans.
  10. Flip the roasted squash halves right-side up.
  11. Mound the filling generously into each squash cavity, pressing down slightly.
  12. Return to the oven for 10-15 minutes until the filling is heated through.