Roasted Squash Stuffed With Wild Rice Salad | Metropolitan Market

Ingredients

• 2 small acorn or kabocha squash (about 5 pounds total)
• 2 tablespoons vegetable oil
• 1 1/4 teaspoon kosher salt (divided use)
• 3 cups cooked wild rice (cooled to room temperature (see cook's tips))
• 1 cup diced carrot
• 1/4 cup chopped shallot
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/4 cup dried cranberries
• 1/4 cup toasted walnut halves or pumpkin seeds
• 2 tablespoons apple cider vinegar
• 3 tablespoons fresh orange juice
• 2 tablespoons finely chopped fresh thyme leaves
• 1 teaspoon orange zest
• 1 teaspoon Aleppo pepper
• 2 tablespoons extra virgin olive oil