Preheat oven to 425 degrees F.

Halve the butternut squash, scoop out the seeds, and place cut side up on a baking sheet.

Drizzle the tops with a total of 1 tablespoon of olive oil. Season with ¼ teaspoon salt and ¼ teaspoon black pepper.

Bake for 45 to 55 minutes, or until just fork-tender. Remove from the oven and let cool.

Decrease the oven temperature to 375 degrees F. 

While the squash is baking, cook the wild rice blend.

Combine rice and broth in a saucepan. Bring to a boil. Cover with a tight-fitting lid. Reduce heat to low and bring to a simmer. Cook for 45 minutes (or the time designated on the back of your rice bag.) Remove from heat. Let rice stand for 10 minutes before fluffing with a fork.

In a large skillet, heat 1 tablespoon olive oil over medium heat.

Add the ground turkey. Cook until almost cooked all the way through, about 5 minutes.

Then, add onion, celery, and garlic. Cook for 8 minutes, or until the onion is translucent.

Season with ½ teaspoon salt and ¼ teaspoon black pepper.

Add cooked rice, dried cranberries, thyme, and sage to the skillet. Stir to combine.

Once the squash is cool enough to handle, scoop out the flesh, leaving a ½-inch thick border around the sides and bottom.

Stuff the ground turkey and wild rice filling into the squash halves until they’re heaping, then return the squash to the oven.

Bake at 375 degrees F until hot, about 10 additional minutes.

Sprinkle with cheese, if desired. Serve warm.