Roasted Acorn Squash with Wild Rice Pistachio Stuffing

Roasted Acorn Squash with Wild Rice Pistachio Stuffing
Roasted Acorn Squash with Wild Rice Pistachio Stuffing
Serves 6
A nice thing about this entree is that it works for any autumn or winter meal, be it Thanksgiving or not.
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Prep Time
45 min
Prep Time
45 min
497 calories
67 g
17 g
22 g
15 g
5 g
379 g
1010 g
3 g
0 g
16 g
Nutrition Facts
Serving Size
379g
Servings
6
Amount Per Serving
Calories 497
Calories from Fat 188
% Daily Value *
Total Fat 22g
34%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 17mg
6%
Sodium 1010mg
42%
Total Carbohydrates 67g
22%
Dietary Fiber 9g
36%
Sugars 3g
Protein 15g
Vitamin A
24%
Vitamin C
54%
Calcium
22%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1½ cups wild rice
  2. 2 teaspoons kosher salt, divided
  3. 4 acorn squash
  4. 3 cloves garlic
  5. 1 shallot
  6. 1 bunch kale
  7. 3½ tablespoons olive oil, divided
  8. Fresh ground black pepper
  9. ⅓ cup pistachios, chopped
  10. 4 ounces crumbled feta cheese
Instructions
  1. Pre-heat oven to 450°F.
  2. 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.
  3. 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.
  4. 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 1½ 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.
  5. Chop the pistachios.
  6. To serve, place the squash quarters on a plate. Top with wild rice stuffing, then sprinkle with feta cheese and pistachios
Notes
  1. (Alternatively, feta and pistachios can be mixed into the wild rice stuffing).
beta
calories
497
fat
22g
protein
15g
carbs
67g
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Empowering Goals https://empoweringgoals.com/
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