1. Pre-heat the oven to 450F. In a medium pot, add 1 ½ cups wild
rice and 4½ cups water; boil for about 45 minutes until tender.
Drain any remaining liquid from the pot.
2. Meanwhile, chop each of the acorn squash in half and then in
quarters. Using a spoon, scrape out the guts and seeds. Line a
baking sheet with parchment paper. Place the squash on the sheet
and drizzle with olive oil on the cut sides; sprinkle with kosher salt
and pepper. Turn a cut side down on the sheet and roast until
tender, about 40 minutes.
3. While the squash roasts, finely dice 3 cloves garlic and 1 shallot.
Cut the kale into thin strips (chiffonade). In a large skillet, heat 1
to 1½ tablespoons olive oil; add garlic and shallot and saute for a
2 to 3 minutes until the shallots are soft. Then add the kale and
saute for about 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
pepper. Taste, and adjust seasonings if desired.
4. To serve, place squash quarters on a plate. Top with wild rice
stuffing, then sprinkle with feta and pistachios. (Alternatively, feta
and pistachios can be mixed into the wild rice stuffing).
Originally Submitted
2/20/2014
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