Autumn Herb Stuffed Acorn Squash with Cranberry Wild Rice

Ingredients

• •2 medium acorn squashes, halved and seeds removed
• •1 cup wild rice, cooked
• •1/2 cup dried cranberries
• •1/4 cup chopped fresh parsley
• •1/4 cup chopped fresh sage
• •1/4 cup chopped fresh thyme
• •1/4 cup chopped pecans or walnuts (optional)
• •2 cloves garlic, minced
• •1 small onion, diced
• •1 tablespoon olive oil
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 teaspoon ground cinnamon
• •2 tablespoons maple syrup (optional, for drizzling)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. 2

   Place the halved and seeded acorn squashes cut side up on the baking sheet. Lightly drizzle with olive oil and sprinkle with a pinch of salt and pepper. Roast in the oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.

3. 3

   While the squash is roasting, prepare the stuffing. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

4. 4

   In a large mixing bowl, combine the cooked wild rice, sautéed onion and garlic, dried cranberries, chopped parsley, sage, thyme, and optional pecans or walnuts. Season with salt, pepper, and ground cinnamon. Stir until well combined.

5. 5

   Once the squash is roasted, remove it from the oven and carefully scoop a portion of the stuffing mixture into each squash half, packing it gently.

6. 6

   Optional: Drizzle a small amount of maple syrup over the top of each stuffed squash for added sweetness.

7. 7

   Return the stuffed squashes to the oven and bake for an additional 15-20 minutes, until the filling is heated through and slightly golden on top.

8. 8

   Remove from the oven and let cool slightly before serving. Garnish with additional fresh herbs if desired. Serve warm and enjoy!