Inspired by dishingouthealth.com
Ingredients
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, uncooked and rinsed (170 g) -
1 ¼ cups vegetable broth, plus 2 tablespoons, divided (300 mL) -
½ teaspoon chili powder -
¼ teaspoon ground cumin -
1 ½ teaspoons maple syrup -
5 oz cremini mushroom, quartered and sliced (140 g) -
5 oz shiitake mushroom, quartered and sliced (140 g) - 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, chopped (200 g) -
2 tablespoons pomegranate seeds
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Preparation
- 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!)
- Enjoy!
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Tips
-
Jessie Dorsten
I wouldn’t go through the trouble of getting shiitake/cremini mushrooms, probably just stick with whatever mushrooms the local grocery had. And as far as the white wine, I think it would turn out just as good using the extra veggie broth leftover from making the rice, unless you already have white wine on hand. I really liked all the textures in this dish!
2018-11-21T15:00:42Z Helpful (3) -
Maddy Valentin
Delicious! I used dried herbs instead of fresh and baby bella mushrooms and it was still delicious. Make sure you use decent wine, and I would start cooking the rice before anything else because it takes longer that 45 minutes. Excellent presentation, this is a good recipe to make if you want to show off :)
2018-12-01T01:37:38Z Helpful (1) -
Danielle Spillman
Didn’t have rice, used quinoa instead. So delicious!
2018-11-24T21:30:55Z Helpful (1) -
kimmortalsong
Great flavours! This was my first time trying a recipe with acorn squash and I’m happy without how it turned out. I accidentally burned the seeds, but otherwise followed the recipe exactly. Next time I would swap the pomegranate for dried cranberries, to get the red colour and tartness without the sharp tiny pits.
2018-11-24T07:57:22Z Helpful (1)
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