Autumn Harvest Stuffed Acorn Squash

Autumn Harvest Stuffed Acorn Squash

• 2 acorn squashes, halved and seeded
• 1 cup cooked wild rice
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 2 cups kale, chopped and sautéed
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the acorn squash halves cut-side up on the baking sheet and brush with olive oil. Season with salt, cinnamon, and nutmeg.
3. Bake in the preheated oven for about 25-30 minutes or until the squash is easily pierced with a fork.
4. While the squash bakes, in a medium bowl, mix the cooked wild rice, dried cranberries, toasted pecans, sautéed kale, maple syrup, and a pinch of salt and pepper.
5. Once the squashes are done, remove from the oven and fill each half with the wild rice mixture.
6. Return the stuffed squashes to the oven and bake for another 10-15 minutes until everything is heated through and the tops are slightly browned.
7. Serve warm and enjoy the harvest bounty.