Festive Stuffed Acorn Squash
This hearty and colorful dish is perfect for fall. The roasted acorn squash is stuffed with a flavorful mixture of kale, wild rice and mushrooms. Pomegranate seeds add a tart punch and crunchy texture. It's a dish that's as beautiful as it is delicious.
for 4 servings
- 2 acorn squashes
- 1 tablespoon olive oil, plus more for brushing and drizzling
- salt, to taste
- pepper, to taste
- ¾ cup wild rice (170 g), uncooked and rinsed
- 1 ¼ cups vegetable broth (300 mL), plus 2 tablespoons, divided
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 1 ½ teaspoons maple syrup
- 5 oz cremini mushroom (140 g), quartered and sliced
- 5 oz shiitake mushroom (140 g), quartered and sliced
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- ¼ cup white wine (60 mL)
- 2 cups kale (200 g), chopped
- 2 tablespoons pomegranate seeds
- Calories 609
- Fat 20g
- Carbs 101g
- Fiber 21g
- Sugar 10g
- Protein 13g
Estimated values based on one serving size.
- Preheat the oven to 375°F (190°C).
- Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
- Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
- In a small pot, combine the wild rice and 1¼ cups (300 ml) vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
- Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
- Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
- Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
- Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6-8 minutes, until they’ve released a good amount of liquid.
- Add the onion and cook for 3-4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3-4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
- Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated. Stir in the wild rice and remove from the heat.
- Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
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