Ingredients:

2 medium butternut squash (2 to 2 1/4 pounds each)
3 tbsp apple cider vinegar
2 tbsp pure maple syrup
4 tbsp olive oil
Kosher salt and freshly ground black pepper
1 small onion, chopped
1/2 cup wild rice
1/2 tsp mild curry powder
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
3 tbsp dried unsweetened cherries
1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
1 tablespoon chopped fresh sage
1/4 cup walnuts, coarsely chopped

Preheat oven to 400°F with a rack in the center. Slice each squash lengthwise, scooping out the seeds. Arrange them in a baking dish, flesh-side up. In a small bowl, whisk together the vinegar, maple syrup, and 2 tablespoons of olive oil. Brush the squash with some of the mixture, season with 1/4 teaspoon salt and pepper, then flip them flesh-side down. Brush the skins with more of the mixture and sprinkle with another 1/4 teaspoon salt and pepper to taste. Roast for 30-40 minutes, or until tender when pierced with a fork. Let cool slightly, then scoop out some flesh, leaving a 1/4-inch border. Set aside the scooped chunks. As the squash roasts, heat 1 tablespoon oil in a saucepan over medium-high heat. Add the onions and cook until soft and golden, about 6 minutes. Stir in the rice, curry powder, cinnamon, cayenne, and 1/2 teaspoon salt, toasting the spices for 1 minute. Pour in 2 cups of water, cover, and simmer, stirring occasionally, for 30 to 40 minutes, until the rice is tender and most of the liquid is absorbed. Add more water if needed. Remove the rice from the heat and combine with the scooped-out squash chunks, remaining maple-oil, dried cherries, parsley, sage, 1/2 teaspoon salt, and pepper to taste. Mix well. Stuff the squash halves evenly with the filling, drizzle with the remaining tablespoon of oil, and bake uncovered for about 30 minutes, until warmed through. Cut each stuffed squash in half, transfer to a serving platter, and sprinkle with walnuts and parsley. Serve warm.