Step 1

Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain in a colander.

Step 2

In a large bowl, toss together rice, acorn squash, dried cranberry and pecans. Season to taste with salt and pepper and set aside.

Step 3

Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup-1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.

Step 4

To make the cranberry sauce, combine sugar, cranberries, cinnamon and salt in a medium saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes, until cranberries begin to pop. Remove from heat and let cool (sauce will thicken). Stir in orange sauce, if using.

Step 5

Transfer sauce to a food processor. Puree until smooth. Serve with collard rolls.