Step 1

Preheat the oven to 400F.

Step 2

Cook the Wild Blend Rice according to the package instructions.

Step 3

Meanwhile, Using a sharp knife, slice the acorn in half length-wise. Scoop out all seeds and stringy membrane. Generously brush each half with 2 tablespoons of olive oil. Place them face-side down onto a baking sheet and bake at 400F for 30 minutes until the squash is tender and has started to brown on the edges.

Step 4

While the squash cooks, make the filling. To begin, fill a small bowl with lukewarm water and gently submerge the Maitake mushrooms. Set aside while making the rest of the filling.

Step 5

Add the remaining tablespoon of olive oil to a small sauté pan and place over medium heat. Sauté the onions and celery until soft and fragrant, about 5 minutes. Add cranberries, hazelnuts, and spices, and sauté for another 5 minutes. Stir in the rehydrated mushrooms, water, cooked rice, salt, and pepper. Taste and adjust seasonings.

Step 6

Remove the acorn squash from the oven and gently turn them over. Evenly divide the filling between the 4 squashes, packing it down as you fill. Return to oven and bake for an additional 10-15 minutes, until squash is tender and fragrant.

Step 7

Top with fresh thyme and serve with a kale salad or artisan bread.