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:

Ingredients:
Olive oil
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

Instructions:

  1. 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.
  2. Off heat, add bread crumbs. Let sit.
  3. Halve the acorn squash and scoop out the seeds, bake at 350 for 40 minutes (or until fork-tender).
  4. Scoop mixture and sprinkle parmesan cheese.
  5. ENJOY!

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