4 small acorn squash
1/2 cup wild rice, boiled in 2 cups water for 30 minutes, then drained
1 cup cooked long-grain white rice (1/2 cup raw rice)
2 tablespoons extra virgin olive oil, plus more for drizzling
1 medium onion, finely chopped (about 1 cup)
2 medium garlic cloves, minced (about 2 teaspoons)
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup pecans, toasted and finely chopped
1/2 cup dried cranberries
1/2 cup grated ricotta salata cheese