Vegan Wild-Rice-Stuffed Acorn Squash

Cut each squash in half lengthwise (cutting through the stem). Scoop out and discard the seeds, and arrange the halves on a large baking dish, flesh-side up.

Combine the vinegar, maple syrup and 2 tablespoons oil and brush both side of the squash halves with the oil and vinegar mixture. Salt and pepper both sides generously. Place the halves flesh-side down in a baking dish and bake for 30 to 40 minutes in a preheated oven at 400 F (205 C) on the center rack until until the squash is fork tender. Let the squash halves rest until cool enough to handle.

Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.

While roasting the squash, saute the onions over medium heat in a pan until translucent. Add the rice and the curry spice blend and stir until the spices are incorporating into the rice. Add 2 cups water and bring to a boil, the lower the heat and simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 30 to 40 minutes

Remove the rice from heat and add to the chunks of butternut squash along with the remaining maple-oil, raisins, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.

Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.