Wild rice-cherry-pecan-stuffed Winter Squash

Ingredients

• 1
  
  cup wild rice
  
• 1¾
  
  cups chicken broth, or water
  
• 1
  
  winter squash, about 1.5 pounds
  
• 1
  
  scallion, chopped
  
• 1/3
  
  cup dried cherries
  
• 1/4
  
  cup pecans, coarsely chopped
  
• 2
  
  smallish sprigs thyme, leaves only
  
• 1
  
  sprinkle cinnamon
  
• 1/2
  
  teaspoon salt
  
• 2
  
  tablespoons 2% milk
  
• 
  
  a few shavings Parmesan
  
• 
  
  freshly ground black pepper
  

Directions

1. Put the chicken broth (or water) in a small saucepan and bring to a boil. When boiling, pour in wild rice and cook about 20 minutes. You want it approaching soft.
2. Making a circle around the stem, use a sharp knife to cut the top off of your winter squash, as if you’re starting a jack-o-lantern. Set the top aside, and using a sharp spoon, scoop out all seeds.
3. Preheat the oven to 375.
   Chop the cherries and scallions and toss together with the pecans and thyme leaves.
4. When the rice is ready, add it to the cherry mixture. Stir to combine and then add the cinnamon, salt, milk, Parm and a few good turns of fresh black pepper. Stir well to combine.
5. Pack the squash cavity with the rice stuffing; then place the squash into a baking dish and rest the little squash top back in place. If you have extra stuffing, just spoon it into the baking dish around the squash.
6. Bake 30-40 minutes, or until squash is easily pierced through the side with a sharp knife.