Preheat the oven to 400 F and line a baking tray with foil
Next, clean the insides of the acorn rings, discarding the seeds
Then in a wide shallow bowl combine all the ingredients for the glaze of the acorn squash, dipping each side of the ring in the glaze and placing it on the tray to roast until soft and caramelized, about 25-30 minutes making sure to flip the rings halfway through
While the squash is roasting combine it in a small pot combine the oil harissa paste and seasoning then place over medium heat
Once it’s simmering add the rice and toss until each grain is coated then toast for 2-3 minutes
Next, add the broth, bring it to a boil then turn the heat down to low and cover it with a lid to simmer until all the liquid is absorbed
Once the rice is ready, add to a bowl to fluff with the honey, grapes, pistachios, and pomegranates.
Fill each of the acorn squash rings with rice to serve and enjoy!