# What You’ll Need:
→ Acorn Squash
01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Stuffing
05 - 1 cup wild rice blend, rinsed
06 - 2 cups vegetable broth
07 - 1 tablespoon olive oil
08 - 1 small yellow onion, diced
09 - 2 celery stalks, diced
10 - 1 medium apple, peeled and diced
11 - 1/3 cup dried cranberries
12 - 1/3 cup chopped pecans or walnuts
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon ground cinnamon
15 - 1/4 teaspoon ground nutmeg
16 - Salt and pepper, to taste
→ Maple Sriracha Drizzle
17 - 3 tablespoons pure maple syrup
18 - 1 to 2 tablespoons sriracha sauce, to taste
19 - 1 tablespoon melted butter or coconut oil
20 - 1 teaspoon soy sauce (use tamari for gluten-free)
# Step-by-Step Guide:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush cut sides of acorn squash with olive oil and season with salt and pepper. Place cut-side down on the baking sheet.
02 - Roast the squash for 35 to 40 minutes until tender and easily pierced with a fork.
03 - While the squash roasts, bring vegetable broth to a boil in a saucepan. Add wild rice, reduce heat to low, cover, and simmer for 35 to 40 minutes until tender and liquid is absorbed. Remove from heat.
04 - Heat olive oil in a large skillet over medium heat. Sauté onion and celery for 4 to 5 minutes until softened. Stir in apple, dried cranberries, nuts, dried thyme, cinnamon, and nutmeg; cook for an additional 2 to 3 minutes.
05 - Add cooked wild rice to the skillet, mix thoroughly, season with salt and pepper to taste, then remove from heat.
06 - Whisk together maple syrup, sriracha, melted butter or coconut oil, and soy sauce in a small bowl until smooth.
07 - Turn roasted squash cut-side up and fill each half evenly with wild rice stuffing, mounding gently. Return to oven and bake for 10 minutes until heated through.
08 - Drizzle the maple sriracha sauce generously over the stuffed squash before serving. Serve extra sauce on the side if desired.
