Cranberry Stuffed Acorn Squash

Step 1: Cut squash in half lengthwise, and scoop out and discard seeds and fibres. Brush cut sides and cavities of squash with 2 tablespoons melted butter or olive and sprinkle with cinnamon, salt, and pepper. Place on a greased baking sheet cut sides down and cover with foil. Bake in preheated 350°F oven until tender, 45-60 minutes. (After 30 minutes begin checking doneness by piercing with a skewer.) Set aside.

Step 2: To make stuffing; heat 4 tablespoons olive oil (or butter) in a small saucepan over medium heat. Add shallots and sauté until soft but not browned, 4-5 minutes.

Step 3: Briefly rinse wild rice, brown rice, and wheat berries in cold water to remove chaff. Drain. Add to softened shallots in the saucepan with thyme and cinnamon stick. Stir over medium heat for 1 minute and then stir in water (or vegetable stock) and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer until grains are tender, 30–40 minutes. Remove from heat and set aside, covered, for about 10 minutes. Remove cinnamon stick and stir in cranberries, pecans, parsley, and orange zest. Season with salt and pepper.

Step 4: Spoon the stuffing mixture (about 1 cup) cranberry-grain mixture into each squash cavity. Arrange stuffed squash on a large baking sheet, cover with foil, and bake in a preheated 350°F oven until hot, 30-40 minutes. This is very delicious!