Serves 4. Prep time: 15 min. Cook time: 1 hr.

• Food everyday

Ingredients

• 2 acorn squash (1 1/2 lbs each), halved lengthwise, seeded
• 2 tablespoons butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/2 teaspoon dried rubbed sage
• coarse salt and ground pepper
• 1 box (6 oz.) wild rice blend (seasoning packet discarded)
• 1/2 cup dried cherries
• 1/2 cup pecans, chopped

Directions

1. Preheat oven to 450°. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 min.

2. Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 min. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 min.

3. Remove rice from heat and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.