Ingredients:

• 3 medium acorn squash (about 1&1/2 lbs each) halved lengthwise & seeds removed
• 3 Tbsp unsalted butter, melted
• 1 Tbsp packed dark brown sugar
• 1/2 medium yellow onion, finely chopped
• 2 medium shallots, finely chopped
• 4 celery stalks, finely chopped
• 1 Tbsp minced fresh thyme leaves
• 2 cups cooked wild rice mix
• 2/3 cup pecans, toasted & finely chopped
• 1/4 cup dried cranberries, finely chopped
• 1 tsp kosher salt, plus more as needed
• 1/2 tsp freshly ground black pepper, plus more as needed

Instructions:

1. Heat the oven to 450 degrees & arrange a rack in the middle.

2. Place squash cut-side up on a baking sheet, brush 1 Tbsp of the melted butter over the tops and insides of squash halves. Sprinkle with brown sugar and season with salt & pepper. Roast in oven until just fork tender, about 25 to 30 minutes.

3. Meanwhile, place 1 Tbsp melted butter in a large frying pan over medium heat. When it foams add the onion, shallots & celery. Season with salt & pepper, stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.

4. Remove from heat and stir in the rice, pecans, cranberries & measured salt & pepper.

5. Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining Tbsp 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.