Kale and Wild Rice–Stuffed Winter Squash
A hearty vegetarian main dish featuring tender acorn squash halves filled with a flavorful mixture of wild rice, kale, walnuts, and Pecorino Romano. The combination of nutty wild rice, fresh kale, and winter squash makes for a nutritious and satisfying meal.
Ingredients
- •2 tablespoons Extra virgin olive oil
- •2 whole acorn squash, cut in half and seeded
- •1 to taste Sea salt and freshly ground black pepper
- •1 cup wild rice
- •1 whole shallot, chopped fine
- •6 leaves Tuscan kale leaves, ribs removed and leaves chopped fine
- •1 teaspoon Dijon mustard
- •1 lemon Zest of 1 lemon
- •¼ cup Handful of fresh flat-leaf parsley leaves, chopped
- •¼ cup toasted walnuts, chopped
- •2 tablespoons grated Pecorino Romano
Cooking Instructions
- 1.
Preheat the oven to 400ºF.
5 min
- 2.
Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.
40 min
- 3.
In a medium saucepan, combine the rice, 1 3/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.
40 min
- 4.
Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.
10 min
- 5.
Remove the squash from the oven. Spoon the rice filling into each half and serve hot.
5 min