Ingredients:

  • 2 medium acorn squashes (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 cup water
  • 1 cup wild rice
  • 3 cups vegetable broth
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and chopped
  • 1 tbsp fresh sage, minced
  • 1 tsp fresh thyme leaves
  • 1/4 tsp black pepper
  • 1/2 tsp salt

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice the acorn squashes in half lengthwise and scoop out the seeds.
  3. Brush the cut side of the squash with 2 tbsp olive oil and sprinkle with 1/2 tsp kosher salt.
  4. Place the squash cut-side down on a rimmed baking sheet and pour 1/2 cup water into the bottom of the pan.
  5. Roast for 35–40 minutes until the skin slightly wrinkles and a knife slides into the flesh with zero resistance.
  6. While the squash roasts, combine 1 cup wild rice and 3 cups vegetable broth in a saucepan. Bring to a boil, then simmer covered until tender (about 30–45 minutes depending on the blend).
  7. In a skillet, melt 2 tbsp unsalted butter over medium heat. Sauté the finely diced yellow onion until translucent (about 5 minutes).
  8. Stir in the minced garlic, minced fresh sage, and fresh thyme; cook for 1 minute until fragrant.
  9. Fold in the cooked rice, 1/2 cup dried cranberries, and 1/2 cup toasted chopped pecans. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  10. Flip the roasted squash halves over.
  11. Mound the wild rice and cranberry stuffing generously into each squash cavity.
  12. Return the stuffed squash to the oven for 5–10 minutes to heat through and allow the flavors to meld.