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Epicurious

Kale and Wild Rice–Stuffed Winter Squash

By Patricia Heaton

4.6

(12)

Kale and Wild RiceStuffed Winter Squash
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

  1. 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 SquashSquashVegetableWild RiceRiceRice & GrainsKaleLeafy GreensWalnutNutDinnerGluten FreeVegetarianSauteOven BakeWinterHarper CollinsCookbooks

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