cookingwithcocktailrings.com
Prep the squash
Preheat oven to 400ºF (200ºC). Cut the squash in half lengthwise. Remove the seeds with a spoon and discard.
1
Roast the acorn squash
Drizzle the squash with 1 tablespoon (14g) of the olive oil and season with salt & pepper. Place cut side down on the baking sheet and roast until the flesh is fork tender, about 45 minutes.
2
Cook the rice
Add the wild rice and 1½ cups (355ml) of water to a medium saucepan. Bring to a boil over medium heat, then cover and lower heat to medium-low and simmer until tender, about 30 minutes.
3
Sauté mushrooms
Heat 3 tablespoons (41g) of the oil in a large sauté pan, add the mushrooms and cook, stirring frequently, until the mushrooms have reduced in size slightly, about 3 minutes. Season with salt and pepper.
4
Add shallots and garlic
Add the shallots and garlic, continuing to cook until the mushrooms are golden brown and the shallots are soft, about an additional 4 minutes.
5
Cook kale
Add the kale, stirring to combine. Cook until reduced in size, about 3 minutes. Stir in vegetable broth and cook until the broth has evaporated and kale is tender, about 6 to 8 minutes.
6
Make walnut mixture
Add walnuts, remaining tablespoon (14g) of oil, soy sauce, honey, chili powder, cumin, and cayenne to the bowl of a food processor fitted with a blade attachment or blender. Pulse until finely diced.
7
Combine filling
In a large mixing bowl combine the rice, mushroom and kale mixture and walnut mixture, stirring to combine. Divide among the roasted halves of acorn squash and place on a baking sheet.
8
Heat and serve
Return the stuffed squash to the oven and bake until warmed through, about 15 minutes. Serve immediately.
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