Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Cut the acorn squash in half lengthwise, scoop out the seeds and stringy pulp, then brush the cut sides with 1 tablespoon olive oil and season with about 1/2 teaspoon kosher salt and the black pepper.

Arrange the squash cut-side down on the prepared baking sheet and roast for 30–40 minutes. The squash is ready when the flesh is tender and easily pierced with a fork.

While the squash roasts, rinse the wild-rice blend and combine it with the broth in a saucepan. Bring it to a boil, cover, reduce the heat, and simmer according to the rice blend directions, usually 40–45 minutes; drain any excess liquid.

Heat the remaining olive oil and the butter in a skillet over medium heat. Add the onion and celery, sauté for 5–7 minutes until softened, then stir in the garlic, sage, and thyme and cook for 30 seconds.

Add the cooked rice, cranberries, toasted pecans, parsley, maple syrup, and optional orange zest to the skillet. Stir until combined, then taste and adjust the remaining salt and black pepper as needed.

Turn the roasted squash cut-side up and spoon the rice mixture into each cavity. Add the optional goat cheese or feta over the top, making sure the filling is evenly distributed.

Return the stuffed squash to the oven and bake for 10–15 minutes, until the filling is hot and lightly browned. Serve warm with extra parsley or a few toasted pecans if desired.