Harvest Stuffed Acorn Squash with Wild Rice and Cranberries

Preheat Oven

Preheat your oven to 400°F (200°C).

Prepare the Squash

Line a large baking sheet with parchment paper.

Place the four squash halves cut-side up on the prepared baking sheet.

Brush the cut surfaces and cavities with 1 tablespoon of olive oil.

Drizzle the maple syrup evenly over the cut surfaces of the squash.

Season the squash with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Roast the Squash

Roast the squash cut-side up in the oven for 35 to 40 minutes until the flesh is fork-tender and edges are caramelized.

Cook the Wild Rice

Combine the rinsed wild rice blend and vegetable broth in a medium saucepan.

Bring to a boil over high heat, then reduce heat to low and cover tightly.

Simmer covered for 40 to 45 minutes until the rice is tender and most liquid is absorbed.

Remove from heat and let the rice rest covered for 5 minutes, then fluff with a fork.

Sauté the Filling

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Add the diced onion and celery to the skillet.

Cook, stirring occasionally, for 4 to 5 minutes until the onion is softened and translucent.

Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

Add the diced mushrooms to the skillet.

Cook the mushrooms for 5 to 6 minutes, stirring occasionally, until they release their moisture and begin to brown.

Stir in the thyme, rosemary, smoked paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.

Cook the spiced mixture for 1 more minute until fragrant.

Assemble the Filling

Remove the skillet from heat.

Add the cooked wild rice to the skillet with the mushroom mixture.

Add the dried cranberries and toasted pecans to the skillet.

Stir everything together gently until evenly combined.

Taste the filling and adjust salt and pepper if needed.

Stuff and Finish

Remove the roasted squash from the oven once fork-tender.

Spoon the wild rice filling generously into each squash cavity, mounding it slightly.

Return the stuffed squash to the oven and bake for an additional 10 minutes to heat the filling through.

Garnish and Serve

Remove from the oven, scatter fresh chopped parsley over each squash half, and serve immediately.