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, ¼ 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.
Cook the Rice
Bring a medium pot with wild rice and 1½ cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes.
Remove from burner, fluff, and set aside covered.
While rice cooks, prepare ingredients.
Prepare Ingredients and Make Vinaigrette
Peel and halve shallot. Slice thinly.
Coarsely chop cherries.
Stem and coarsely chop kale.
In a mixing bowl, combine cherry jam, balsamic vinegar, 2 Tbsp.olive oil, ¼ tsp. salt, and a pinch of pepper. Set aside.
Make the Filling
Place a medium non-stick pan over medium-high heat. Add almonds to hot, dry pan and stir constantly until toasted, 1-2 minutes.
Remove almonds to a plate. Keep pan over medium-high heat. Add 1 tsp. olive oil and shallots. Stir often until softened, 2-4 minutes.
Add kale, ¼ cup water, cherries, ¼ tsp. salt, and a pinch of pepper. Cover, and stir occasionally until kale is wilted, 2-3 minutes.
Remove from burner.
Finish the Dish
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. Bon appétit!