This dish is a delicious reminder that winter squash season is one of the best times of year. The sweetness of the acorn squash coupled with the savory wild rice stuffing is a marriage that everyone will celebrate. It’s easy to make in advance and warm up for a solo week night dinner or prep for a weekend dinner party. Here’s how it’s done:
Handful of curly kale
1 leek, chopped
1/2 cup raw walnuts, chopped
1/2 cup wild rice, cooked
1 tbsp bread crumbs
1 medium-sized acorn squash
Parmesan cheese, to top, optional
- In a pan over medium-heat, add 1 tbsp olive oil, kale, leek, raw walnuts and wild rice. Cook until kale wilt and leeks are fragrant.
- Off heat, add bread crumbs. Let sit.
- Halve the acorn squash and scoop out the seeds, bake at 350 for 40 minutes (or until fork-tender).
- Scoop mixture and sprinkle parmesan cheese.
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