• Preheat oven to 400° F.

  Prepare a rimmed baking sheet with parchment paper.

Wild Rice

• Prepare the wild rice according to the package instructions. This will take 45 minutes to an hour to cook. Once it's finished cooking, add 2 tablespoons butter, fluff with a fork, remove from heat, return the lid, and set aside.

Acorn Squash

• To make it easier to cut each squash, microwave each one for about 2 to 3 minutes to soften.
• Carefully slice each acorn squash lengthwise through one of the furrows (or ridges). Note: Cut through the center if you wish for it to have a flower shape instead of an acorn shape.

  Use a spoon to scrape out the pulp and seeds from the center.

  Brush olive oil over the cut edge and inside the squash with a basting brush; then sprinkle with salt and pepper. Place cut-side down on the parchment paper.

  Transfer to the oven to bake for 25 minutes. Then turn each over (cut side up) and roast in the oven for an additional 15 to 20 minutes; or until the inside is fork-tender.

Shallot, Pecan & Cranberry Topping

• While the squash bakes and the rice simmers, prepare the shallots.

  In a medium skillet heat olive oil and butter over medium heat, add shallots; season with salt and pepper, and saute until softened. Stir in garlic cloves, pecans, cranberries, pumpkin seeds, and parsley. Continue to stir and cook for about 5 minutes.

  NOTE: You can also combine this topping mixture with the cooked rice.

Assembly

• Pull the acorn squash from the oven, place one squash on each plate, and then stuff each one with wild rice and top with a heaping scoop of the shallot, pecan, pumpkin, and cranberry mixture. Top with sprigs of rosemary and thyme.