Ingredients
4 small acorn squash3 tablespoons olive oil, divided3/4 teaspoon salt, divided2 teaspoons ground coriander, divided1/2 teaspoon ground nutmeg, divided1 pound fresh carrots, peeled and cut into 1/2-in. cubes3/4 cup pecan halves, coarsely chopped3/4 cup dried cherries, coarsely chopped10 fresh sage leaves, chopped2 garlic cloves, minced2 tablespoons maple syrupFILLING:1 cup uncooked wild rice1 tablespoon olive oil3/4 cup finely chopped sweet onion1/4 teaspoon ground cinnamon2 cups vegetable broth
Preparation
Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Brush with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt, 1/2 teaspoon coriander and 1/4 teaspoon nutmeg. Place squash in a 15x10x1-in. baking pan, cut sides up. Bake 35-45 minutes or until easily pierced with a fork.
In an 8-in. square dish, combine carrots and remaining 1 tablespoon oil, 1/2 teaspoon salt, 1 1/2 teaspoons coriander and 1/4 teaspoon nutmeg. Bake 15-20 minutes or just until tender, stirring occasionally. Stir in pecans, cherries, sage, garlic and syrup. Bake 10 minutes longer.
Rinse wild rice thoroughly; drain. In a small saucepan, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until softened. Stir in rice and cinnamon, then add broth. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is fluffy and tender. Drain if necessary.
Combine rice and carrot mixtures. Arrange squash on a serving platter, cut sides up. Fill with rice mixture. Serve warm.
