Vegan Wild-Rice-Stuffed Butternut Squash

Ingredients

• 2 medium butternut squash (2 to 2 1/4 pounds each)
• 3 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 small onion, chopped
• 1/2 cup wild rice
• 1/2 teaspoon mild curry powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 3 tablespoons 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