Ingredients

• 2 acorn squash
• 1 cup wild rice blend
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons maple syrup
• Fresh parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2. Cut each acorn squash in half crosswise (around the equator). Scoop out seeds and pulp. Carve a jack-o-lantern face into the skin side of one half from each squash using a paring knife. Place squash halves cut-side down on the baking sheet and roast for 25-30 minutes until fork-tender.
3. 3. While squash roasts, rinse wild rice blend. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 40-45 minutes until tender and liquid is absorbed. Fluff with a fork.
4. 4. In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 3-4 minutes until softened. Stir in dried cranberries, pecans, smoked paprika, cinnamon, salt, and pepper. Cook for 2 minutes. Remove from heat and fold in cooked wild rice and maple syrup.
5. 5. Carefully flip roasted squash halves cut-side up. Fill each cavity with the rice mixture, pressing gently. Return to oven and bake for 10 minutes more.
6. 6. Garnish with fresh parsley if desired. Serve warm.