Natalie of @cooking_quidnunc

1 acorn squash
cooked floating leaf wild rice (1 cup)
chicken broth
1/2 tbsp thyme
dried cranberries and pecan for garnish
1 tbsp maple syrup
1 tbsp olive oil
salt and pepper



Set oven to 350

Cut acorn squash in half and scoop out seeds.

Add oil, maple syrup, salt and pepper to the squash and place in oven cut side up.

Roast for 40-50 minutes until tender.

Cook wild rice in chicken broth and thyme until done. Once finished, remove from stove and stir in pecans and cranberries and salt and pepper.

Stuff rice into roasted squash and serve!

Written by Floating Leaf Fine Foods Inc.

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