This crowd-pleasing roasted acorn squash cooked until fork tender, then draped in a savory filling of wild rice, pistachios and feta cheese.
- 1 1/2 cups uncooked wild rice
- 2 teaspoons kosher salt, divided
- 4 medium acorn squash
- 3 cloves garlic
- 1 shallot
- 1 bunch kale
- 3 1/2 tablespoons olive oil, divided
- Fresh ground black pepper
- 1/3 cup pistachios, chopped
- 4 ounces crumbled feta cheese
- Pre-heat oven to 450°F.
- In a medium pot, combine the wild rice, 3 ½ cups water, and 1 teaspoon kosher salt. Bring to a boil, then simmer for 45 to 50 minutes until tender. Let sit for 10 minutes before draining any extra liquid.
- Meanwhile, chop each of the acorn squash in half and then into quarters. Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes.
- While the squash roasts, mince the garlic and the shallot. Cut the kale into thin strips. In a large skillet, heat 1 1/2 tablespoons olive oil; add garlic and shallot and sauté for 2 to 3 minutes until the shallots are soft. Then add the kale and sauté for 2 to 3 additional minutes until the kale is tender and bright green. Turn off the heat and stir in the rice, 2 tablespoons olive oil, 1 teaspoon kosher salt, and fresh ground black pepper. Taste, and adjust seasonings if desired.
- To serve, place the squash quarters on a plate. Top with wild rice stuffing, then sprinkle with feta cheese and pistachios.
- Category: Main Dish
- Method: Roasted
- Cuisine: American
Keywords: Acorn squash recipes