🍁🎃 Autumn Harvest Stuffed Acorn Squash Sweet roasted acorn squash filled with wild rice, crisp apples, dried cranberries, and toasted pecans. A colorful, cozy fall dinner that’s perfect for Thanksgiving! INGREDIENTS * 2 medium acorn squash * 1 cup uncooked wild rice blend * 2 cups vegetable broth * 1 medium Honeycrisp apple, diced * ½ cup dried cranberries * ½ cup chopped pecans * ½ small onion, diced * 2 garlic cloves, minced * 2 tbsp olive oil * 1 tbsp maple syrup * 1 tsp dried thyme * ½ tsp dried sage * ½ tsp cinnamon * Salt and black pepper * Fresh parsley, for garnish INSTRUCTIONS 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment. 2. Cut acorn squash in half lengthwise and scoop out the seeds. 3. Brush cut sides with 1 tbsp olive oil, maple syrup, cinnamon, salt, and pepper. 4. Place cut-side down and roast for 30–40 minutes until tender. 5. Meanwhile, cook wild rice blend in vegetable broth according to package directions. 6. Heat remaining olive oil in a skillet. Sauté onion for 3 minutes. 7. Add garlic and diced apple. Cook for 3–4 minutes until slightly softened. 8. Stir in cooked rice, cranberries, pecans, thyme, and sage. 9. Season with salt and black pepper. 10. Turn roasted squash halves cut-side up and fill generously with the rice mixture. 11. Return to the oven for 10 minutes until heated through. 12. Garnish with fresh parsley and serve warm! Prep: 15 min | Cook: 50 min Servings: 4 #StuffedAcornSquash #FallRecipes #ThanksgivingSides #HarvestDinner #AmericanRecipes — @aronemerson4 TikTok