This unique twist on an autumn tradition – baked and stuffed squash, has been reimagined by our in-house Chef William McDonough to capture the bounty of fall crops in New England. Try it out and let us know what you think.
Ingredients
For the Acorn Squash:
- 2 acorn squashes (halved & seeded …are you saving your seeds?)
- Olive Oil
- Salt
- White Pepper
For Stuffing:
- 1 1/2 cups wild rice
- 1 cup vegetable stock
- 1 tbs olive oil
- 2 garlic cloves (minced)
- 1-2 cups white or brown mushrooms (stems removed & caps sliced)
- 1 bunch of kale (chopped)
- 1/2 cup chopped pecans
- 1/2 cup of grated or shredded parmesan cheese
Instructions
- Preheat oven to 425°
- Add 3 cups of water, the rice and stock to a medium pot and bring to a boil
- Meanwhile, lather your acorn squash halves with oil and sprinkle salt and white pepper on top and place into heated oven for 45 minutes or until tender enough to be pierced with a fork
- Once the rice is boiling, cover and reduce to a simmer, continue to simmer for 45-50 minutes (unless otherwise instructed differently by your rice’s directions)
- In a large pan sauté your mushrooms and garlic in your oil for about 2-3 minutes
- Next, add the kale and chopped pecans and continue to cook for another 3-5 minutes, ensuring that you’re not burning the garlic
- Once squash and rice are finished remove from heat and add rice to sautéed mixture
- Add the cheese and mix well
- Scoop into acorn halves and top with more parmesan cheese if desired
- Cook for 10 minutes and remove from oven
- Let cool 5 minutes and serve
