I made this acorn squash, based on the recipe from How to Cook Everything, on a blustery evening. The squash is roasted seperately, then filled with black Japonica rice (instead of the wild rice the recipe called for. The rice is blended with a few tablespoons of fresh-squeezed orange juice, orange zest, and dried cranberries (I actually used craisens), and then garnished with pecans. The next time, I’ll salt and pepper the squash halves before filling or let the entire dish sit for a bit – it was more delicious the next day when the craisens had soaked overnight and plumped and the squash had marinated a bit in the orange juice.