4 Acorn Squash
½ cup Wild Rice (boiled in 2 cups water for
20 min, then drained)
1 cup long grain white rice , cooked
2 tbsp extra virgin olive oil (plus more for
drizzling)
1 Med onion, chopped (1 cup)
2 Garlic cloves, minced
1 tsp fresh thyme leaves, chopped
ground pepper
Kosher Salt
¼ cup pecans, toasted and finely chopped
½ cup dried cranberries
½ cup cheese, grated ricotta salata

Directions:

Heat the oven to 375°. Using a sharp knife, trim a
small flat slice from the bottom of each squash so it
sits flat. Then, cut of the top ½” of each squash,
exposing the seeds. Remove seeds and fibers. Place
on baking sheet, season lightly with salt and pepper
and drizzle each squash with ½ tsp olive oil. Bake
for 45min then remove from oven. Meanwhile,
prepare stuffing. Heat 2 Tbsp olive oil in a large
skillet over medium heat until shimmering. Add the
onion, garlic, and thyme and cook, stirring
occasionally, until onion sweats but does not
brown. Add chipped pecans, dried cranberries, and
ricotta salata and stir to combine. Season to taste
with salt and pepper. Stuff each squash with the
mixture, mounding it slightly. Drizzle with ½ tsp
olive oil and bake until squash is tender and stuffing
browns slightly, about 40 min.