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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

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