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Kale and Wild Rice–Stuffed Winter Squash

Course: Appetizer
Cuisine: American
Keyword: Kale and Wild Rice–Stuffed Winter Squash

Materials

  • Extra virgin olive oil
  • 2 acorn squash cut in half and seeded
  • Sea salt and freshly ground black pepper
  • 1 cup wild rice
  • 1 shallot chopped fine
  • 6 Tuscan kale leaves ribs removed and leaves chopped fine
  • 1 teaspoon Dijon mustard
  • Zest of 1 lemon
  • Handful of fresh flat-leaf parsley leaves chopped
  • 1/4 cup toasted walnuts chopped
  • 2 tablespoons grated Pecorino Romano

Instructions

  • Preheat the oven to 400ºF.
  • 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.
  • 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.
  • 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.
  • Remove the squash from the oven. Spoon the rice filling into each half and serve hot.