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Nom Nom Nom.
Acorn squash is a satisfying side when roasted and topped with a pat of butter and a drizzle of maple syrup, but filled with a hearty stuffing of wild rice, pecans, and cranberries, it’s a meal in itself. Loaded with comforting flavors, this dish brings fall home, but it can be made any time of year. What to buy: Try to buy dried cranberries from a natural foods store, because they will not be overly sweetened the way most cranberries from large grocery stores tend to be. Game plan: Check out this tip on cutting open squash if you need pointers. The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container. You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator. This recipe was featured as part of our Fall Ingredients photo gallery.
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