Heat the oven to 200 C / 400 F and line a sheet pan (13 x 18 inch / 33 x 46 cm) with parchment. Halve the acorn squash and scoop out the seeds and stringy pulp with a spoon.

Brush the cut sides with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp pepper. Place cut side down on the sheet pan.

Roast for 35 to 40 minutes, until a fork slides easily into the thickest part of the flesh.

While the squash roasts, rinse the wild rice under cold water. Combine with the vegetable broth in a 2-quart / 1.9 L saucepan, bring to a boil, then cover and simmer for 45 minutes, until the grains split open and are tender. Drain any extra liquid.

Heat the remaining 1 tbsp olive oil in a 10-inch / 25 cm skillet over medium heat. Add the onion and celery and cook for 5 to 6 minutes until soft. Add the garlic and cook for 1 minute more, until fragrant.

In a mixing bowl, combine the cooked wild rice, sauteed vegetables, dried cranberries, chopped pecans, sage, feta, maple syrup, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Stir to combine, the mixture should look moist but not wet.

Flip the roasted squash halves cut side up on the sheet pan. Fill each half generously with the wild rice mixture, mounding it on top.

Return to the oven and bake for 15 to 20 minutes, until the filling is hot through and the squash edges look caramelized.

Drizzle with extra maple syrup and scatter fresh sage over top before serving.