- Preheat oven to 400 degrees. Place squash on ungreased cooking sheet. Sprinkle with olive oil and salt and roast for 45 minutes, or until knife-tender. Turn the oven down to 200 degrees and keep squash warm until ready to fill with rice pilaf.
- Meanwhile, boil rice and chicken stock together for 2 minutes and then let simmer for 45 minutes, or until cooked through.
- In a large sauté pan on medium heat, sauté mushrooms in oil for ten minutes. Add shallots and sauté for 2 more minutes. Add chestnuts, cherries, and a splash of white wine. Cook until wine has evaporated.
- Mix together rice with mushroom mixture. Add fresh sage and salt and pepper to taste. Remove squash from oven and fill with rice mixture. Serve immediately.