This roasted acorn squash is a festive fall gluten-free and vegetarian main dish that’s ripe for Thanksgiving or any autumn dinner party.
- 1 1/2 cups uncooked wild rice
- 2 teaspoons kosher salt, divided
- 4 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 1 ½ cups 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 3 cloves garlic and 1 shallot. Remove the stems from the kale, then cut the leaves into thin strips (chiffonade). In a large skillet, heat 1 1/2 tablespoons olive oil; add garlic and shallot and sauté for a 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.
- Chop the pistachios.
- To serve, place the squash quarters on a plate. Top with wild rice stuffing, then sprinkle with feta cheese and pistachios. (Alternatively, feta and pistachios can be mixed into the wild rice stuffing).
- Category: Main Dish
- Method: Roasted
- Cuisine: American
Keywords: roasted acorn squash