Fall is here, and it’s time to bring out all those yummy harvest veggie recipes and comfort foods.
Lexi Stolz of South Fork & Spoon + Ango recommends this Stuffed Acorn Squash recipe for cool days. Give it a try!
Stuffed Acorn Squash
Yields 8 servings.
- 4 Acorn Squash, ideally 1-2 lbs each, halved lengthwise and seeds removed
- 5 teaspoons or more to taste, Salt
- 2 teaspoons, Ground Black Pepper
- 2 cups wild rice
- 3 oz Grapeseed oil
- 1 teaspoons fresh ground pepper
- 1 Tablespoons minced garlic
- 2 cups thinly sliced shiitake mushrooms (stems removed)
- 4 cups cleaned and rough chopped kale
- 2 Tablespoons toasted sesame seeds
- 2 Tablespoons chiffonade ( cut like ribbons) mint leaves
- Medium sized pot
- Fine meshed strainer
- Baking sheet
- Pepper mill
- Sauté pan
- Large Bowl
- Pre-heat the oven to 475 degrees.
- In fine meshed strainer, place rice and run under cold water until clean.
- In medium sized pot, add rice, 2 teaspoons of salt and 4 cups of cold water. Cover the pot with a lid and bring to a boil on high heat. Once boiling, reduce heat until rice is simmering. Simmer for 30 to 45 minutes or until the rice has absorbed the water and is cooked. (Note: rice can be cooked up to two days in advance).
- On baking sheet, place squash flesh side up and rub with 1 oz grapeseed oil, 2 teaspoons of salt, and fresh ground pepper to taste. Place in the oven and bake for 25 to 30 minutes or until tender. Use a fork to test for tenderness.
- In a separate sauté pan heat 1 oz grapeseed oil on medium-high heat. Add shiitake mushrooms, garlic, a dash of salt, and sauté until mushrooms are cooked but not browned. Remove from heat and place in large bowl.
- In the same sauté pan used for the mushrooms, heat 1 oz of grapeseed oil on medium-high heat. Add kale, a pinch of salt, and cook quickly using tongs or a spatula. Keep the kale moving so it doesn’t brown. Once wilted, remove and place in a bowl with shiitake mushrooms.
- In bowl, add cooked wild rice and sesame seeds, and mix together.
- Taste rice mixture and season accordingly.
- Fill the cooked squash halves with the rice mixture, and garnish with mint!