Stuffed acorn squash is fall cooking at its most straightforward — halve a squash, roast it, fill it with something hearty, and call it dinner. The squash itself turns sweet and caramelized in the oven, and the wild rice and cranberry stuffing brings a nutty, tart contrast that keeps every bite interesting. This is the kind of meal that looks like it took an hour of effort and actually takes about fifteen minutes of hands-on work.