Harvest Wild Rice and Apple Stuffed Squash

To Roast the Acorn Squash

1. Preheat your oven to 400F.
2. Place the squash halves, cut side down, on an aluminum foil lined baking sheet.
3. Place squash in the oven and roast for 20-30 minutes, until tender when pricked with a fork.
4. When they are done, remove them from oven to cool slightly.

To Make the Pecan Apple Wile Rice Pilaf

1. While the squash cooks, place the rice in a medium saucepan and cook according to the package instructions. (It should take around 30-40 minutes to cook.) Once the rice is cooked, remove it from the heat and let it stand, covered, for a few minutes.
2. While your rice is simmering, heat a small, non-stick sauté pan over medium heat. Add the pecans toast, stirring frequently, until the pecans are fragrant (4-5 min). Transfer pecans to a separate bowl.
3. In the (now empty) sauté pan, heat the butter. Add the diced onion and sauté over medium heat until softened, 3-4 minutes.
4. Add the seasonings and the diced apple to the sauté pan. Sauté for 2-3 minutes, to heat the apples through.
5. Remove the mixture from the heat and add the contents of the sauté pan to the cooked rice. Add the toasted pecans and mix with a fork to combine.

To Serve

1. Place a cooked squash half, cut side up, on your serving plate. Fill with rice mixture. Top with extra chopped pecans, if desired.