Stuffed Acorn Squash with Wild Rice and Mushrooms Recipe

In a medium saucepan, bring 2 cups of the broth, wine, cranberry juice and sugar to a boil. Reduce heat to medium and simmer until reduced to 2 cups, 30-45 minutes. The sauce can be made up to a day ahead, covered and chilled. Bring 4 remaining cumbs of broth, rice and 3 tablespoons of butter (optional) to a boil in a large saucepan. Reduce heat to medium low, cover and simmer until tender and rice starts to split. Approximately 45 minutes. Drain, reserve broth, if any, separate from the rice. The rice can be made up to a day ahead, covered and refrigerated. Preheat oven to 350°. Cut squash in half, seed and place cut side down on a baking sheet. Roast until tender, approximately 45 minutes.