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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.
Course Side, vegetable
Cuisine American, side
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 Servings
Author tanya

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