To make this a hearty main dish, stuff squash halves instead of quarters.

Serves 4 (main) or 8 (side)

2 large acorn squashes
2 tablespoons butter
2 celery stalks, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
1 clove garlic, minced
½ cup dried cranberries
1 tablespoon fresh thyme leaves
Pinch of freshly grated nutmeg
2 cups cooked brown or wild rice blend
¼ cup chopped toasted pecans
¼ cup chopped parsley
1 large egg, beaten
⅓ cup shredded Parmesan
Salt and pepper

Preheat oven to 375°F. Halve squash, remove seeds, then cut each half in half lengthwise. Brush with olive oil and sprinkle with salt; place on a foil-lined baking sheet. Bake about 40 minutes or until tender.

In a skillet, melt butter over medium heat; add vegetables and ¼ teaspoon salt; cook until soft, about 8 minutes. Add cranberries, thyme and nutmeg; cook 5 minutes. Transfer to bowl; add rice, pecans and parsley; season well with salt and pepper. Let cool. Stir in egg.

Brush squash with olive oil. Use an ice cream scoop to mound stuffing on each piece, pressing in place. Top with cheese. Bake 30–40 minutes, until squash is soft and cheese melts (cover with foil if browning too quickly).