Wild Rice Chickpea Stuffed Acorn Squash

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Complete the prep work: halve and seed the squash, dice the onion and mushrooms, mince the garlic, chop the pecans, and rinse and drain the chickpeas.

Brush the squash cut sides with 1 tablespoon olive oil and season with 1/4 teaspoon kosher salt. Place cut-side down on the baking sheet and roast for 35 to 40 minutes, until the flesh is tender when pierced.

Meanwhile, combine the wild rice blend, vegetable broth, and 1/4 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce to a covered low simmer and cook for 40 to 45 minutes, until the rice is tender and the liquid is absorbed.

While the rice cooks, toast the pecans in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and lightly browned. Transfer the pecans to a mixing bowl.

In the same skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion, mushrooms, and 1/2 teaspoon kosher salt, then cook for 8 to 10 minutes, until the mushrooms are browned and their moisture has cooked off.

Stir in the garlic, dried thyme, and chickpeas, then cook for 2 to 3 minutes until the chickpeas are warmed and the garlic is fragrant but not browned. Add the cooked wild rice, mushroom mixture, and dried cranberries to the bowl with the pecans, then fold the filling together.

Flip the roasted squash halves cut-side up and mound the wild rice chickpea filling into each half. Return to the oven and bake for 10 to 15 minutes, until the stuffing is hot and lightly crisped on top.