Hearty acorn squash is stuffed with a savory mix of black wild rice, mushrooms & kale for a veggie-based side dish.
Black Wild Rice-Stuffed Acorn Squash
Hearty acorn squash is stuffed with a savory mix of black wild rice, mushrooms & kale for a veggie-based side dish.
Servings 4 Servings
Ingredients
- 2 acorn squash
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1/3 cup panko breadcrumbs
- 1 tablespoon minced fresh flat-leaf parsley
- 1/4 teaspoon garlic salt
- 3 1/2 ounces shiitake mushrooms thinly sliced
- 1/2 cup thinly sliced leeks (white and light green
- parts only)
- 2 cups chopped kale
- 1 clove garlic minced
- 1 1/2 cups cooked forbidden rice or black wild
- rice (I like to substitute vegetable broth for water
- in cooking the rice to add more flavor)
- 1/4 cup dried currants
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon sherry vinegar
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet
- with parchment paper.
- Cut the squash in half lengthwise and use a spoon to
- scoop out the seeds and discard. Drizzle with 1
- tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined
- baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F.
- Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until
- the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook,
- stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and
- garlic salt. Transfer to a dish.
- Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat.
- Saute the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic
- and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey
- and vinegar. Season with salt and pepper.
- Scoop some of the mixture into the cavity of each acorn squash half and top with the
- reserved breadcrumbs. Bake until heated through, 25 to 30 minutes.
Notes
Recipe courtesy of Katie Lee Biegel. https://www.foodnetwork.com/recipes/katie-lee/forbidden-rice-stuffed-acorn-squash-7566463
