Baked Stuffed Acorn Squash with Wild Rice and Cranberries

Heat the olive oil (or butter) in a skillet over medium heat.

Add the chopped red onion and sauté until softened, about 5 minutes.

Stir in the dried thyme, sage, cranberries, toasted pecans (or walnuts), and cooked wild rice. Season with salt and pepper to taste.

Stuff & Bake:

Once the squash halves are roasted, flip them upright and fill each half generously with the rice mixture.

Return the stuffed squash to the oven and bake for an additional 10–15 minutes to heat through.

Serve & Enjoy:

For extra flavor, top with crumbled goat cheese or feta cheese and fresh herbs, if desired.

Serve warm and enjoy the cozy, hearty flavors of this dish!

Serving and Storage Tips: