Roasted Acorn Squash "Wedge" with Brussels Sprout Wild Rice

The wedge salad never made any sense to me. You cut a large quarter out of a head of lettuce, and then drizzle the dressing on the top layer, along with the delicious bacon, tomato and bleu cheese toppings. But what happens when you get past that first layer? There no more good stuff to slather all over the lettuce. Just more boring lettuce. This is the wedge salad re-vamped, with enough good stuff to go around. Oh, and it's fall-inspired. Duh. 

Roasted Acorn Squash "Wedge" with Brussels Sprout Wild Rice
Makes 4

Ingredients:

• 1 large acorn squash, quartered
• 1 cup cooked wild rice
• 1 tbsp. bacon grease (can substitute olive oil)
• 1 cup brussels sprouts, ends trimmed, then quartered
• 1-2 garlic cloves, minced
• 1 apple, cored, then chopped
• 1/4 cup dried cranberries
• salt

Preheat oven to 375 degrees F. Spray baking sheet with non-stick cooking spray.

Sprinkle salt onto flesh of the quartered squash, then place flesh side down on baking sheet. Bake for 40-50 minutes until soft.

Meanwhile, heat oil in a medium saucepan over medium-high heat. Add in the quartered brussels and season with salt. Cook for 4-5 minutes before adding in the garlic, apples, cooked rice, and cranberries. Mix then cook for another 2 minutes.

Remove the cooked squash from the heat, place skin side down on a plate, and serve with the rice mixture on top.