Description

Four roasted acorn-squash halves filled with a savory wild-rice and mushroom mixture.

Ingredients

Scale

2 squash Medium acorn squash
2 tablespoons Olive oil
1 teaspoon Fine salt
1/2 teaspoon Black pepper
3/4 cup Dry whole wild rice
2 1/4 cups Water
8 ounces Cremini mushrooms, chopped
1 shallot Shallot, finely chopped
2 cloves Garlic cloves, minced
2 cups Kale leaves, chopped
1/3 cup Dried cranberries
1/3 cup Pecans, toasted and chopped
1 teaspoon Fresh rosemary, finely chopped

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Instructions

Heat oven to 425°F. Halve 2 medium acorn squash, remove seeds and rub cut faces with 1 tbsp olive oil, 1/2 tsp fine salt and 1/4 tsp black pepper. Set cut side down on a lined sheet and roast about 35–45 minutes until fork-tender.
Meanwhile rinse 3/4 cup whole wild rice. Simmer covered in 2 1/4 cups water about 45–50 minutes until grains open and are tender; drain excess water. Follow the actual package if it uses a different liquid ratio, and record it in the kitchen trial.
Heat remaining 1 tbsp olive oil in a skillet. Cook 8 oz chopped mushrooms and 1 chopped shallot about 8–10 minutes until browned and moisture evaporates. Add 2 minced garlic cloves and 2 cups chopped kale for the final 2–3 minutes until kale wilts. Mix with drained rice, 1/3 cup dried cranberries, 1/3 cup toasted chopped pecans, 1 tsp chopped rosemary and remaining 1/2 tsp salt and 1/4 tsp pepper.
Turn squash cut side up, mound filling into four cavities and return to oven about 10 minutes until heated through. Rest about 10 minutes before serving one filled half per person. Record any excess rice and the actual squash cavity size.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 10 minutes, included in the total.

Untested elapsed estimate: wild rice simmer up to 50 minutes while squash roasts about 40 minutes; sauté filling in parallel, then a final 10-minute heat-through and 10-minute rest. Oven preheat excluded.

Prep Time: 25 minutes
Chilling, resting or cooling: 10 minutes
Cook Time: 70 minutes
Category: Dinners

Nutrition

Serving Size: One stuffed squash half