For the aroma alone these are worth making, but add in the tangy sweetness of the fresh cranberries, the crisp of the celery mixed with the nutty flavor of wild rice and it’s over the top.
Boil 2c water in small saucepan, add wild rice blend, sage and thyme. Let cook for 20 minutes or until rice is tender.
Squash
Preheat oven to 400°F
Halve each acorn squash crosswise, remove seeds. Cut thin layer off the bottom of each so they sit flat on the pan and plate.
Bake for 30 minutes while rice cooks and you prepare the rest of the stuffing.
Stuffing
Saute onion and celery with a little water until onions are translucent and everything is just starting to soften. Add cranberries and dried parsley, or reserve fresh parsley for the end. Saute all together until cranberries are softening and everything is melded together, about 5 minutes.
Add rice to onion mixture, mix well.
Remove from heat, stuff acorns with mixture, about 1/2 cup each.
Bake at 400°F for 10-15 minutes, until golden brown and softened. Let cool 5 minutes and serve.