3 acorn squash, halved lengthwise and seeds removed
3 tablespoons butter, melted, or vegan butter
1 tablespoon maple syrup
1 small onion, finely chopped
4 celery stalks, finely chopped
1 teaspoon dried thyme
1 teaspoon dried sage
2 cups cooked wild rice mix (1 cup uncooked*)
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon sea salt,
black pepper to taste
- Heat the oven to 450°F. Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, drizzle with maple syrup, and sprinkle on salt and pepper. Bake until fork tender, about 25 to 30 minutes.
- Meanwhile, place 1 tablespoon of the melted butter in a large skillet over medium heat. Add the onion and celery, salt and pepper. Cook, stirring, about 10 minutes. Stir in the herbs and cook 1 more minute.
Remove from heat and stir in the rice, pecans, cranberries, and 1 teaspoon salt and pepper to taste.
- Divide the rice filling among the roasted squash halves and drizzle the remaining tablespoon of butter over the top. Bake until the squash is completely tender and browning up and the filling is heated through, about 25 minutes.
*To cook wild rice: combine 1 cup wild rice with 4 cups water and 1/2 teaspoon sea salt. Bring to a boil, lower heat, cover, and cook for 45 minutes. Drain any remaining water.