Name: Kale and Wild Rice–Stuffed Winter Squash
Yield: 4 servings
Ingredients: 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; ¼ cup toasted walnuts, chopped; 2 tablespoons grated Pecorino Romano

Photo by Ed Anderson

This is a tasty dish. Between the kale, the rice, and the squash, it’s chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for a hefty side, and if you add shredded chicken to the stuffing, it becomes a light entrée.

Recipe information

Yield
4 servings

Ingredients

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

¼ cup toasted walnuts, chopped

2 tablespoons grated Pecorino Romano

Preparation

Step 1
Preheat the oven to 400ºF.
Step 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.
Step 3
In a medium saucepan, combine the rice, 1 ¾ cups of water, and ½ 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.
Step 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.
Step 5
Remove the squash from the oven. Spoon the rice filling into each half and serve hot.

Image may contain: Patricia Heaton, Human, Person, Food, and Meal

From Patricia Heaton's Food for Family and Friends © 2018 by Patricia Heaton. Reprinted with permission from William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

TagsAcorn Squash Squash Vegetable Wild Rice Rice Rice & Grains Kale Leafy Greens Walnut Nut Dinner Gluten Free Vegetarian Saute Oven Bake Winter Harper Collins Cookbooks

Recipe notes

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