Wild Rice and Cranberry Stuffed Acorn Squash

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Wild Rice and Cranberry Stuffed Acorn Squash

1. Preheat the oven to 400°F. 10 min
2. Halve the 2 acorn squash lengthwise and scoop out the seeds; brush the cut sides with 2 tablespoons olive oil, season with 1 teaspoon kosher salt and ¼ teaspoon black pepper, then drizzle 1 tablespoon maple syrup evenly over the cut sides. 6 min
3. Rinse 1 cup wild rice blend under cold water. 2 min
4. Finely dice 1 yellow onion and 2 celery stalks, and mince 3 garlic cloves. 6 min
5. Place the squash halves cut-side down on a parchment-lined baking sheet and roast at 400°F for 35–40 minutes until the flesh is tender when pierced with a fork. 38 min
6. While the squash roasts, combine the rinsed wild rice blend with 2 cups vegetable broth and ½ cup water in a medium saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until the grains are tender and the liquid is absorbed. 45 min
7. Timing-sensitive step. Melt 2 tablespoons unsalted butter in a large skillet over medium heat; add the onion and celery and sauté, stirring frequently, for 5–6 minutes until softened, then add the garlic and cook 1 minute more. 7 min
8. Remove the skillet from heat and stir in the cooked wild rice, ½ cup dried cranberries, ½ cup roughly chopped toasted pecans, 1 teaspoon fresh thyme leaves, 1 tablespoon finely chopped fresh sage, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; stir until evenly combined. 4 min
9. Flip the roasted squash halves cut-side up, mound the filling generously into each cavity, and return to the oven for 8–10 minutes until the filling is heated through and the squash edges are lightly caramelized. 9 min
10. Transfer the stuffed squash halves to a platter, scatter 3 ounces crumbled goat cheese over the filling, and garnish with 2 tablespoons chopped fresh flat-leaf parsley; serve immediately. 3 min

Arugula Salad with Apple, Shaved Parmesan, and Lemon Vinaigretteside

1. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1½ tablespoons fresh lemon juice, ½ teaspoon Dijon mustard, ½ teaspoon honey, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until emulsified. 4 min
2. Core and thinly slice 1 crisp apple just before serving. 3 min
3. Place 4 ounces baby arugula in a large bowl, add the apple slices, and drizzle the lemon vinaigrette over the top; toss gently to coat. 2 min
4. Divide the salad among four plates and top each with shaved Parmesan, dividing the 1 ounce evenly; serve immediately. 2 min