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1
Heat the oven to 425 degrees.
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2
Line a baking sheet with foil and brush the foil with olive oil.
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3
Place the squash in the oven and bake 30 minutes.
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4
Each squash should be intact but beginning to give on the side its resting on, and soft enough to cut through.
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5
Remove from the oven and let sit for 15 minutes, until the squash has cooled slightly.
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6
Then, resting a squash on the slightly flattened side that it was sitting on in the oven, cut away the top third.
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7
You will be putting the top cap back on once the squash is filled, so cut it off in one neat slice.
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8
Scrape out the seeds and membranes from both pieces and set aside.
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9
Repeat for the remaining squash.
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10
Turn the oven heat down to 350 degrees.
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11
Oil a baking dish or sheet pan that can accommodate all of the squash
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12
Meanwhile, blanch the kale in a large pot of salted boiling water for 2 to 4 minutes, until just tender.
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13
Transfer to a bowl of cold water, drain and squeeze out excess water.
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14
Chop medium-fine and set aside.
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15
Cook the wild rice, following the directions below, and set aside
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16
Put the stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby.
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17
Heat 1 tablespoon of the olive oil over medium heat in a wide, heavy nonstick saucepan or skillet.
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18
Add the onion and a generous pinch of salt, and cook gently until it is just tender, 3 to 5 minutes
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19
Add the arborio rice and garlic and stir until the grains separate and begin to crackle.
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20
Add the wine and stir until it has been absorbed.
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21
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time.
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22
The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly.
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23
Cook, stirring often, until it is just about absorbed.
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24
Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry.
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25
You do not have to stir constantly, but stir often.
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26
Continue to add stock and stir until the rice is almost tender, about 20 minutes.
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27
The rice should still be a little chewy.
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28
Add another ladleful of stock and stir in the kale, wild rice and herbs.
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29
Stir together until the stock is just about absorbed, about 5 minutes, and add another ladleful of stock.
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30
Remove from the heat.
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31
Add pepper, taste and adjust seasonings.
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32
Stir in the remaining olive oil and the Parmesan if using
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33
Season the surface of the acorn squash with salt, pepper and nutmeg or cayenne (if desired).
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34
Fill the hollowed-out squash with the risotto.
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35
Place the tops back on the squash and put them in the baking dish or on the sheet pan
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36
Bake 40 minutes, or until the squash is tender all the way through when pierced with a knife
