Step 1

Preheat oven to 425 degrees F.

Step 2

In a 3.5 quart non-stick pot, heat olive oil and butter over medium heat. Add onions, and cook until translucent and soft, about 5 minutes. Then add garlic with a few extra drizzles of oil, and cook for another 2 minutes, until fragrant.

Step 3

Stir in mushrooms, thyme, and rosemary. Cook for 3 minutes, stirring, until the mushrooms are softened. Add the wild rice and stir for about 2 minutes, until it smells fragrant and nutty.

Step 4

Add the white wine and cook until reduced. Then, stir in the broth and bring to a boil. Season with salt and pepper to taste. Lower to a simmer, and cook over medium-low heat for about 45 minutes, or until rice is cooked to your liking. Remove from heat and let rest for 10 minutes.

Step 5

When ready, fluff with a spatula, and stir in almonds and parsley.

Step 6

Using a very sharp knife, cut each acorn squash in half lengthwise (from top to bottom). Scoop out the seeds.

Step 7

Cut a small flat surface on the bottom of each half, so that the squash can stand on its own.

Step 8

Drizzle the interior of the squash with olive oil, and season with salt and pepper. Arrange the squash on a large sheet pan. Roast in the preheated oven for about 30 to 35 minutes, until golden brown and tender.

Step 9

Fill each roasted acorn squash half with the prepared wild rice pilaf. Top with more parsley and almonds if desired. Enjoy!