The cosmopolitan’s tart pomegranate and bright citrus cut through the rich, savory filling, while its fruit-forward character complements the apple, cranberry, maple, and toasted pecans.
INGREDIENTS
2 medium acorn squash
2 tablespoons olive oil, divided
¾ teaspoon kosher salt, divided
¼ teaspoon black pepper
1 cup cooked wild rice
1 crisp apple, diced
½ small yellow onion, finely diced
1 celery stalk, finely diced
2 garlic cloves, minced
1 teaspoon chopped fresh sage
½ teaspoon fresh thyme leaves
⅓ cup dried cranberries
⅓ cup toasted pecans, roughly chopped
½ cup shredded sharp white cheddar
1 teaspoon maple syrup
1 teaspoon apple-cider vinegar
Fresh parsley for garnish
INSTRUCTIONS
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut each acorn squash in half and remove the seeds. Brush the cut sides with one tablespoon of olive oil and season with salt and pepper.
Place the squash cut-side down on the baking sheet. Roast for 30–35 minutes, until nearly tender.
Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the onion and celery and cook for about five minutes.
Add the apple, garlic, sage and thyme. Cook for another 3–4 minutes, until the apple begins to soften but retains some texture.
Stir in the cooked wild rice, cranberries, pecans, maple syrup and apple-cider vinegar. Season to taste.
Turn the roasted squash halves cut-side up. Spoon the filling generously into each half and sprinkle with white cheddar.
Return to the oven and bake for 10–12 minutes, until the cheese has melted and the squash is completely tender.
Garnish with fresh parsley and additional toasted pecans.
