Trim ends from acorn squash and carefully halve from pole to pole. Use a spoon to scoop out strings and seeds. Cut a thin slice off peel side, making a flat surface squash can stand on.

Place acorn squash on prepared baking sheet, skin side down. Drizzle with 1 Tbsp. olive oil, 1/4 tsp salt, and a pinch of pepper.

Roast in hot oven until easily pierced with a knife, 30-35 minutes.

While squash roasts, cook rice.

Bring a medium pot with wild rice and 11/2 cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes.

Remove from burner and set aside covered.

While rice cooks, prepare ingredients.

Peel and halve shallot. Slice thinly.

Coarsely chop dried cherries.

Stem and coarsely chop kale.

In a mixing bowl, combine cherry jam, balsamic vinegar, 2 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Set aside.

Place a medium non-stick pan over medium-high heat. Add almonds to hot, dry pan and stir constantly until toasted, 1-2 minutes. Careful, almonds will burn easily.

Remove almonds to a plate. Keep pan over medium-high heat and add 1 tsp. olive oil and shallots. Stir often until softened, 2-4 minutes.

Add kale, 1/4 cup water, dried cherries, 1/4 tsp. salt, and a pinch of pepper. Cover, and stir occasionally until kale is wilted, 2-3 minutes.

Remove from burner.

Combine cooked rice and almonds with filling. Scoop filling evenly into acorn squash.

Plate dish as pictured on front of card, garnishing with crispy onions and goat cheese (crumble with your hands if needed). Serve cherry vinaigrette on the side, drizzling over to taste. Bon appétit!