Preheat oven to 350 degrees.

Cut acorn squash in half and scrape out seeds and set aside. Season each half with ¼ tsp. sea salt, ¼ tsp. black pepper and ½ T. vegan butter. Place acorn squash halves center cut up on baking sheet with parchment paper. Bake for 30 minutes. Flip acorn squash over and bake an additional 30 minutes.

While acorn squash is baking, salt and toast seeds in the oven for 10 minutes.

In a saucepan, add 1 cup of wild rice to 3 cups of water.

In a saucepan, add fresh cranberries, after rinsing and draining and cook until tender. Set aside and let cool.

In a sauté pan, cook celery, yellow and red bell pepper and shallots until tender.

Add mixture and walnuts to cranberries and wild rice.

Combine all "stuffing" ingredients in one mixing bowl and stuff into each half of acorn squash.

CHIPOTLE MAPLE SWEET POTATO BURGERS

Ingredients

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