@brighteyes847: Maple Roasted Acorn Squash | Cozy Fall Stuffed Squash with Cranberries & PECANS-COOKING WITH BRIGHT EYES Ingredients: 2 acorn squash halved and seeded 2 tbsp olive oil Salt and pepper 1 cup cooked wild rice 1/2 cup dried cranberries 1/3 cup chopped pecans 2 tbsp maple syrup 1 tbsp butter melted 1/2 tsp cinnamon Fresh thyme for garnish Directions: Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 30–35 minutes until tender. In a bowl mix wild rice, cranberries, pecans, maple syrup, butter, and cinnamon. Flip roasted squash and spoon filling inside. Bake 10 more minutes. Drizzle with extra maple syrup and garnish with thyme before serving.

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