Basmati And Wild Rice Over Acorn Squash With Braised Vegetables

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1 Tbs. olive oil

1 tsp. maple syrup

1 tsp. low-sodium soy sauce

¼ tsp. ground cinnamon

2 medium acorn squash, quartered and seeded

¼ cup pine nuts

1½ cups basmati-wild rice mix, such as Lundberg Farms

1 small red onion, diced (¾ cup)

2 cloves garlic, minced (2 tsp.)

2 Tbs. olive oil

1 head fennel, cut into chunks (1½ cups)

2 cups baby carrots

2 cups sugar snap peas

1 Tbs. capers, drained

¹⁄3 cup chopped fresh parsley

Cranberry sauce for garnish, optional

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