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                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3 1 1/2 lb medium acorn squash
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tbsp packed dark brown sugar
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 1 tbsp minced thyme
                                                                  • Yes No 2 cup wild rice mix
                                                                  • Yes No 2/3 cup pecan
                                                                  • Yes No 1/4 cup dried cranberry
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Heat the oven to 450°F and arrange a rack in the middle.
                                                                  • 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, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
                                                                  • Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.
                                                                  • Remove from heat and stir in the rice, pecans, cranberries, and measured salt and pepper.
                                                                  • Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.
                                                                  Yields: 6servings
                                                                    Steps:
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