Stuffed Acorn Squash Recipe

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Stuffed Acorn Squash recipe

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.

Ingredients

  • 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

Equipment:

  • Medium sized pot
  • Fine meshed strainer
  • Baking sheet
  • Pepper mill
  • Sauté pan
  • Spatula
  • Large Bowl

Preparation:

  1. Pre-heat the oven to 475 degrees.
  2. In fine meshed strainer, place rice and run under cold water until clean.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. In bowl, add cooked wild rice and sesame seeds, and mix together.
  8. Taste rice mixture and season accordingly.
  9. Fill the cooked squash halves with the rice mixture, and garnish with mint!

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