"Roasted acorn squash is filled with delicious wild rice and cranberry stuffing and baked to perfection."
- Debra Klein
Halve the acorn squash. Scoop out the seeds and strings. Cut a sliver off the back so it will sit flat.
Place squash halves in baking dish. Drizzle with olive oil, salt and pepper and bake in preheated 400 degree oven for 40 minutes.
Dice fennel, onion, celery, apple. Mince garlic and roughly chop sage.
Saute chopped onion with celery, fennel, salt and black pepper.
Add cranberries, apple and garlic. Use 1/4 cup broth or water to cook as cranberries pop and soften.
Turn off heat and stir in cooked rice and chopped sage.
Fill baked squash halves with wild rice and cranberry stuffing.