Ingredients:

  • 2 medium acorn squash (approximately 1.5 lbs / 680g each)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1 cup wild rice, uncooked (180g)
  • 3 cups vegetable broth (710 ml)
  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 cup cremini mushrooms, chopped (100g)
  • 1/2 cup dried cranberries (60g)
  • 1/2 cup chopped pecans or walnuts (50g)
  • 1/4 cup chopped fresh parsley (15g)
  • 2 tablespoons maple syrup (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon dried thyme (2g)
  • 1/2 teaspoon dried sage (1g)
  • 1/2 teaspoon kosher salt (3g), or to taste
  • 1/4 teaspoon black pepper (1g), or to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Halve squash lengthwise and scoop out seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side up on a baking sheet.
  2. Roast for 45-60 minutes, or until tender when pierced with a fork.
  3. Rinse wild rice and combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until rice is tender and broth is absorbed.
  4. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and mushrooms and cook until tender.
  5. In a large bowl, combine cooked wild rice, sautéed vegetables, cranberries, nuts, parsley, maple syrup, apple cider vinegar, thyme, sage, salt, and pepper. Mix well.
  6. Once the squash is cool enough to handle, generously stuff each half with the wild rice mixture.
  7. Return stuffed squash to the oven and bake for another 10-15 minutes to warm through. Alternatively, microwave individually if desired.
  8. Serve warm and enjoy!