Preheat your oven to 375 degrees Fahrenheit. Bring the water to the boil. Combine the boiling water and the rice in an oven-safe casserole dish, cover with foil or an oven-safe lid, and cook for 40 minutes. Remove from heat and fluff the rice.

Increase the oven temperature to 425 degrees. Cut an acorn squash in half, remove the seeds, and cut into cubes. Toss with 1/2 tablespoon of olive oil, paprika, and salt and pepper to taste. Roast for 20-25 minutes, until tender.

Toss the chopped Swiss chard with 1/2 tablespoon of olive oil and salt and pepper to taste. Roast for 5-8 minutes, until leaves wilt and stems are soft. Meanwhile, roast the slivered almonds for 5 minutes.

Combine the lemon juice, olive oil, and maple syrup in a bowl. Add salt and pepper to taste and whisk vigorously.

In a large bowl, combine the rice, acorn squash, Swiss chard, and almonds. Top with the dressing and toss. Serve while warm.