Set oven to 400F. Rinse the acorn squash, cut each one in half lengthwise from stem to tip, and scoop out the seeds and fibrous interior. Place the squash halves on a parchment-lined baking sheet, then rub them with olive oil, salt, and pepper to season. Turn them cut-side down so the flesh faces the pan, and transfer to the oven to roast for 40-45 minutes until fully tender. When done, turn them over and set aside for stuffing.

While the squash roasts, combine the wild rice and vegetable broth in a small pot and stir. Put on the lid, set over heat, and bring to a boil. After boiling, lower the heat to a gentle simmer and cook for 40-45 minutes until done. Properly cooked wild rice will be chewy yet tender.

As the squash and rice cook, prepare the filling. First chop the shallots, garlic, mushrooms, apples, and kale. Then pour 2 Tbsp olive oil into a large skillet and warm over medium heat.

When the oil is hot, add the shallots and garlic and sauté for 3 minutes until they start to brown and caramelize. Then add the chopped mushrooms, stir, and cook for another 5 minutes until the mushrooms begin to brown and crisp.

After that, add the chopped kale, chopped apples, salt, and pepper. Stir and sauté with the other ingredients over low heat for another 2-3 minutes until the kale wilts and the apples soften slightly.

Then turn off the heat and stir in the pepitas, dried cranberries, cooked wild rice, fresh thyme, and fresh sage. Mix well and adjust salt and pepper to taste.

Stuff each roasted acorn squash half with the wild rice mixture. Garnish with more fresh sage and thyme and serve hot. Enjoy!