Preheat the oven to 400° F.
Combine the wild rice and vegetable broth in a medium pot with a lid. Bring the rice to a boil, then reduce to a simmer for 45 minutes until the rice is tender.
Cut the acorn squash in half and scoop out the seeds.
Whisk together melted butter and brown sugar in a small bowl. Coat squash halves with butter mixture, reserving some of the brown sugar butter in a bowl. Place squash, cut sides down, on a parchment paper-lined baking sheet.
Roast the squash in a preheated oven until it starts to turn golden for 30 to 35 minutes. Flip squash, and spoon reserved butter mixture over squash. Return squash to the oven, and continue baking until browned and caramelized for 15 minutes. Season evenly with salt and pepper.
While the squash is roasting, prepare the wild rice filling.
Heat olive oil in a large skillet or Dutch oven. Add the onion and celery and cook for 5 minutes until soft and tender.
Add the apples, thyme, sage and 1/2 tablespoon parsley and stir until incorporated.
Add the dried cranberries, apricots and chopped pecans and stir to mix.
Once the rice is cooked, add the rice to the dried fruit and veggies and season with salt and pepper to taste.
Once the squash has roasted for 45 minutes, add the wild rice filling and place it back into the oven for 5 - 10 minutes.