Step 1

Combine the wild rice blend and broth in a pot. Place a lid on the pot and bring the broth up to a boil over high heat. Once it reaches a boil, reduce the heat to low, and let the rice simmer for 45 minutes.

Step 2

Preheat the oven to 400ºF. Cut each acorn squash in half lengthwise and scoop out the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place the squash on a parchment lined baking sheet, cut side down. Bake in the preheated oven for 20 minutes.

Step 3

While the rice is cooking and squash is baking, begin the rest of the filling. Dice an onion and add it to skillet with the oil. Sauté the onion over medium heat until soft. While the onion is sautéing, finely chop the celery. Add the celery to the skillet and continue to sauté for a few minutes more.

Step 4

Add apple, along with the turkey sage, thyme, salt, and pepper. Continue to sauté for a few minutes more, or just until the apple is slightly softened.

Step 5

When the wild rice is finished cooking, add it to the skillet with the onion, celery, and apples. Also add the cranberries, and chopped parsley. Stir to combine.

Step 6

Turn the acorn squash over so the cut side is facing up. Fill the squash with the rice mixture. Bake for additional 20 minutes. Enjoy!