Stuffed Acorn Squash with Wild Rice & Cranberries

Ingredients

• 2 whole Acorn Squash
• 1 cup Wild Rice Blend
• 1 cup Dried Cranberries
• 1 cup Pecans
• 2 whole Celery Stalks
• 1 small Yellow Onion
• 2 cloves Garlic
• 1 tbsp Fresh Sage
• 2 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar
• 1 tbsp Maple Syrup
• 1 tsp Salt
• 1 1/4 tsp Black Pepper

1. 1Preheat oven to 400°F. Brush cut sides of the acorn squash halves with 1 tbsp olive oil and season with a pinch of salt. Place cut-side down on a parchment-lined sheet pan. Roast 40-45 minutes, until a fork easily pierces the flesh.
2. 2Meanwhile, cook the wild rice blend according to package directions (about 45 minutes) in salted water; drain any excess liquid and set aside.
3. 3While the rice cooks, toast the chopped pecans in a dry skillet over medium heat, 3-4 minutes, stirring often until fragrant; set aside.
4. 4In the same skillet, heat the remaining 1 tbsp olive oil over medium heat. Sauté the onion and celery with 1/4 tsp salt for 5-6 minutes until softened. Add the garlic and sage, stirring for 30 seconds until fragrant.
5. 5In a large bowl, combine the cooked wild rice, sautéed vegetables, toasted pecans, dried cranberries, balsamic vinegar, and maple syrup. Season with salt and black pepper to taste, adjusting balsamic vinegar for brightness if needed.
6. 6Flip the roasted squash halves cut-side up on the sheet pan. Fill each generously with the wild rice mixture, mounding any extra on top.
7. 7Return to the oven and bake for 5-8 minutes, until the filling is warmed through and slightly crisped on top. Serve warm.