Kale And Wild Rice–Stuffed Winter Squash Recipe

Name: Kale And Wild Rice–Stuffed Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; 1/4 cup toasted walnuts, chopped; 2 tablespoons grated Pecorino Romano

Servings: persons

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

1
Preheat the oven to 400u00b0F.
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.
3
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.
4
Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and saute until softened, 1 to 2 minutes. Add the kale and saute 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.
5
Remove the squash from the oven. Spoon the rice filling into each half and serve hot.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Extra virgin olive oil, 2 acorn squash, cut in half and seeded, Sea salt and freshly ground black pepper, 1 cup wild rice, and more.

Yes, Kale And Wild Rice–Stuffed Winter Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale And Wild Rice–Stuffed Winter Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions