Preheat oven to 375 degrees F. Cut squashes in half lenghtwise and remove seeds. Brush interiors with oil, then sprinkle with 1/2 teaspoon salt, black pepper to taste, 1/2 teaspoon coriander, and 1/4 teaspoon nutmeg. Arrange halves on baking sheet, cut-side down. Roast for approximately 45 minutes on the upper middle oven rack, until tneder when pierced.
Combine remaining 4 teaspoon oil, 1/2 teaspoon salt, 1.5 teaspoon coriander, and 1/4 teaspoon nutmeg with carrots, pecans, and ginger in an 8-inch baking dish. Toss to combine. Roast at 375 degrees F for 30 minutes on the bottom middle oven rack, stirring every 10 minutes. When carrots are tender, stir in chopped sage, dried cherries, and maple syrup. Roast for another 10 minutes, then remove from oven.
While vegetables are roasting, place a medium saucepan over medium heat. When hot, add 1 tablespoon oil. Add onion and saute for 2 minutes, until onion begins to soften. Stir in rice and cinnamon, then add broth. Stir to combine. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes. Remove from heat and allow to rest for 10 minutes.
Combine rice with carrot mixture. Arrange squash halves, cut-side up, on a serving platter. Fill with rice mixture, pressing gently to secure.
Note: This dish can be made one day ahead. Cover so the rice doesn't dry out. Reheat in oven 350 degrees F.

4 acorn squash
8 tablespoons oil
1 teaspoonsalt
2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 pound carrots, peeled and cut into 1/2-inch dice
3/4 cup coarsely chopped pecans
1.5 teaspoon minced fresh ginger
10 sage leaves, chopped
3/4 cup coarsely chopped dried cherries
2 tablespoon maple syrup
1 tablespoon oil
3/4 cup finely diced onion
1 cup wild or black rice
1/4 teaspoon ground cinnamon
2 cups low-sodium vegetable broth