Stuffed Acorn Squash

with Cranberry Wild Rice and Rosemary Cashew Cream

The centerpiece of this dish is acorn squash, which happens to be an especially good source of vitamin C. All acorn squash are different sizes, so the roasting times may vary slightly. When a knife can be easily inserted through the flesh, the squash is tender and ready to stuff. The toasted seeds are an added delight, and top off the dish with a delicious crunch.