Stuffed squash with wild rice and cranberries

Serves 6

3	acorn squash (1 1/2 to 2 pounds each), halved and seeded
2	tablespoons olive oil
	Salt and pepper
1	cup wild rice blend (wild and long-grain white rice)
2	cups water
1	cup dried cranberries
1/2	cup walnuts, toasted
2	tablespoons fresh chopped sage
6	tablespoons maple syrup
2	tablespoons butter

1. Set oven at 400 degrees. Brush the cut sides of the squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut sides down on a rimmed baking sheet. Roast for 25 minutes, or until soft. Leave the oven on.

2. In a medium saucepan combine rice, water, and remaining 1 tablespoon olive oil. Bring to a boil, lower the heat, and simmer for 10 minutes, or until the water is absorbed and the grains are tender. Remove from the heat.

3. Stir in cranberries and set aside for 5 minutes. Stir in the walnuts and sage.

4. Brush the cut sides of the cooked squash with maple syrup. Divide the stuffing among the halves. Top each squash with some butter.

5. Roast for 10 minutes or until the filling is hot. Keri Fisher