Name: Stuffed Acorn Squash
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 acorn squash (halved and seeded); 1 tablespoon olive oil; 1 tablespoon pure maple syrup; ½ teaspoon kosher salt; 1 tablespoon olive oil; 1 medium shallot (diced); 2 celery ribs (diced); 2 clove garlic cloves (minced); 1 medium apple (such as Honeycrisp, diced); ½ teaspoon dried sage; ½ teaspoon dried thyme; 2 cup cooked wild rice blend; ½ cup dried cranberries; ½ cup pecans (toasted and chopped); 1 tablespoon pure maple syrup; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoon fresh parsley (chopped)

Instructions

Roast the squash
Roast the squash:
Preheat the oven to 400°F and line a baking sheet with parchment. Brush the cut sides of the 4 squash halves with 1 tablespoon olive oil and 1 tablespoon maple syrup and sprinkle with 1/2 teaspoon kosher salt. Roast cut side down for 30 to 35 minutes, until fork-tender.
Make the filling
Make the filling:
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Cook 1 diced shallot and 2 diced celery ribs for 5 minutes, then add 2 minced garlic cloves, 1 diced apple, 1/2 teaspoon sage, and 1/2 teaspoon thyme and cook for 3 minutes.
Mix
Mix:
Stir in 2 cups cooked wild rice, 1/2 cup dried cranberries, 1/2 cup toasted pecans, 1 tablespoon maple syrup, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and cook for 2 minutes, until warmed through.
Stuff and bake
Stuff and bake:
Flip the squash halves cut side up and mound the filling into each one. Bake for 10 to 15 minutes, until the tops are lightly toasted.
Serve
Serve:
Sprinkle the stuffed acorn squash with 2 tablespoons chopped parsley and serve one half per person.

Tips

Slice a thin piece off the rounded bottom of each squash half so it sits flat without rolling. Cook 3/4 cup uncooked wild rice blend to get about 2 cups cooked. For a non-vegan version, add 1/3 cup crumbled goat cheese or feta on top before the final bake.