Ingredients:

  • 2 medium acorn squashes, halved and seeded (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup wild rice blend, uncooked (160g)
  • 2 cups vegetable broth, low sodium (480ml)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced (150g)
  • 2 celery stalks, finely diced (100g)
  • 8 oz cremini mushrooms, finely chopped (225g)
  • 1 medium Granny Smith apple, diced (150g)
  • 1/2 cup dried cranberries (60g)
  • 1/2 cup pecans, toasted and chopped (60g)
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice the acorn squashes in half lengthwise and scoop out the seeds.
  3. Brush the cut sides generously with olive oil and season with salt and pepper.
  4. Place the squash cut-side down on a parchment-lined baking sheet.
  5. Roast for 25–30 minutes until the flesh is fork-tender and the edges look mahogany-colored.
  6. Combine wild rice and vegetable broth in a pot. Bring to a boil, then simmer covered for 40–45 minutes until tender.
  7. Sauté finely diced onion, celery, and chopped cremini mushrooms in olive oil until softened.
  8. Stir in diced apple, dried cranberries, and toasted pecans.
  9. Mix in maple syrup, apple cider vinegar, dried thyme, and smoked paprika; season with salt and black pepper.
  10. Fold the cooked wild rice into the savory filling mixture.
  11. Spoon the filling into the roasted squash halves and return to the oven to heat through.