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Ingredients

• 1 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed

• 1 tablespoons unsalted butter, melted

• 1 teaspoon packed dark brown sugar

• 1/8 medium yellow onion, finely chopped

• 1 celery stalk, finely chopped

• 2/3 cups cooked wild rice mix (1 cup uncooked)

• 1/3 cup pecans, toasted and finely chopped

• 1/8 cup dried cranberries, finely chopped

• kosher salt

• freshly ground black pepper

• Parmesan cheese

Description

Acorn Squash Is A Satisfying Side When Roasted And Topped With A Pat Of Butter And A Drizzle Of Maple Syrup, But Filled With A Hearty Stuffing Of Wild Rice, Pecans, And Cranberries, It’s A Meal In Itself. Loaded With Comforting Flavors, This Dish Br

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