Vegan Wild Rice Stuffed Delicata Squash

For the Dressing

• 0.25 c maple balsamic vinegar (see substitutions in post text)
  
• 2 tbsp rosemary-infused olive oil (see substitutions in post text)
• 1 tbsp thyme leaves
  
• Zest of an orange
  
• 0.25 tsp sea salt
• Very generous black pepper
  

For the Squash

• 1 c long-grained wild rice
• 3 medium-sized or 2 very large delicata squash
• Generous salt and pepper
• 0.25 c unsweetened dried cranberries
• 0.25 c chopped walnuts
  
• Handful of pomegranate arils
• Slices of a couple mandarins or clementines
• Handful of fresh figs, cut into quarters
  

1. Make the dressing and set it aside.
   
2. Cook the wild rice as directed; note that it may take as long as an hour if you use a long-grain rice.
3. While the rice is cooking, prepare the squash. Preheat the oven to 425. Cut the ends off the squash, cut each in half lengthwise, and scoop out the seeds. Salt and pepper the insides generously, then bake cut-side down in a well-oiled baking dish for 30-45 minutes. You want them to be tender throughout but still holding their shape.
   
4. When all of the water has evaporated from the rice, leave the heat on low and add the dressing, cranberries, and walnuts. Stir the rice and let it sit on the heat for another few minutes so that the rice absorbs all the flavors of the dressing and the cranberries plump up.
5. Transfer the squash halves to a serving platter, then fill each squash with the wild rice stuffing.
6. When you're ready to serve, garnish with pomegranate arils, citrus slices, and fresh figs.
7. Serve any extra stuffing on the side, or make a bed of it underneath the squash halves.