Acorn Squash Stuffed with Wild Rice
1 acorn squash, halved lengthwise and seeds removed (about 1 – ½ lbs)	1 cup onion or shallots, chopped
1 tablespoon unsalted butter, melted	1 celery stalk, finely chopped
1 teaspoon packed dark brown sugar (may substitute honey, maple syrup or nutmeg)	2/3 cup cooked wild rice mix
1/8 medium yellow onion, finely chopped	1/3 cup pecans, toasted and finely chopped
Kosher salt	1/8 cup dried cranberries, finely chopped
Thyme	Parmesan cheese
Freshly ground pepper
1. Heat the oven to 450°F and arrange a rack in the middle. 2. Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. We substitute nutmeg rather than sugar. Roast in the oven until just fork tender, about 25 to 30 minutes. 3. Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and cook until just fragrant, about 1 minute. 4. Remove from heat and stir in the rice, pecans, cranberries, salt, and pepper. 5. Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.