We’ve got tons of pumpkins and gourds from the fall festivals we hit last weekend. I find this time of year I get so excited to pick apples and pumpkins that’s while I’m in the moment, at the farm stands or roaming through the orchards, it’s fun. Then, when I’m back at home, staring down the pumpkins and dozens of apples that definitely won’t get eaten (and subsequently take up too much room in my apartment kitchen) , I begin to stress.
Same goes for all of the beautiful fall vegetables that adorn all of the grocery stands along the streets. Without even giving it much of a thought, I fill my cart up with the squash and sweet potatoes— they’re vibrant colors lure me every time.
This year, I was determined to actually try to cook something new with my beautiful squash. Luckily I had ear marked a recipe that looked too interesting to pass up.
If you’re looking for a hearty, entry-like dish, celebrating squash, you’re in luck with Stuffed Acorn Squash. And, it comes in perfect single-serve portions.
This recipe is super tasty, and quite filling with the addition of the rice. It’s bursting with the juxtaposition of flavors from the mushrooms to the kale to the garlic. Honestly, you could really add any saute of vegetables you desire. Next time around I might try a ratatouille-like mixture of eggplant and tomato and onions.
It’s the perfect end to a cool fall day. Go ahead, try it for yourself!
Stuffed Acorn Squash
from South Fork & Spoon + Ango
Yields: 8 servings
4 Acorn Squash, ideally 1-2 lbs each, halved lengthwise and seeds removed
5 teaspoons or more to taste, Salt
2 teaspoons, Ground Black Pepper
2 cups wild rice
3 oz Grapeseed oil
1 teaspoons fresh ground pepper
1 Tablespoons minced garlic
2 cups thinly sliced shiitake mushrooms (stems removed)
4 cups cleaned and rough chopped kale
1 celery stick chopped
2 Tablespoons toasted sesame seeds
2 Tablespoons chiffonade ( cut like ribbons) mint leaves
1) Pre heat the oven to 475
2) In fine meshed strainer, place rice and run under cold water until clean.
3) In medium sized pot, add rice + 2 t of salt + 4 cups of cold water. Cover the pot with a lid and bring to a boil on high heat. Once boiling, reduce heat until rice is simmering. Simmer for 30-45 minutes or until the rice has absorbed the water and is cooked. (Note: rice can be cooked up to two days in advance)
4) On baking sheet, place squash flesh side up and rub with 1 oz grapeseed oil + 2 t of salt + fresh ground pepper. Place in the oven and bake for 25-30 minutes or until tender. Use a fork to test for tenderness.
5) In a separate sauté pan heat 1 oz grapeseed oil on medium-high heat. Add shiitake mushrooms + garlic + 1Ž2 t of salt and sauté until mushrooms are cooked but not browned. Remove from heat and place in large bowl.
6) In the same sauté pan used for the mushrooms, heat 1 oz of grapeseed oil on medium-high heat. Add kale + 1Ž2 t of salt and cook quickly using tongs or a spatula. Keep the kale moving so it doesn’t brown. Once wilted, remove and place in bowl with shiitake mushrooms.
7) In bowl, add cooked wild rice + sesame seeds and chopped celery and mix together.
8) Taste rice mixture and season accordingly.
9) Fill the cooked squash halves with the rice mixture. Garnish with mint