This is a tasty dish. Between the kale, the rice, and the squash, it’s chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for a hefty side, and if you add shredded chicken to the stuffing, it becomes a light entrée.

　　

Ingredients

4 servings

　　Extra virgin olive oil

　　2 acorn squash, cut in half and seeded

　　Sea salt and freshly ground black pepper

　　1 cup wild rice

　　1 shallot, chopped fine

　　6 Tuscan kale leaves, ribs removed and leaves chopped fine

　　1 teaspoon Dijon mustard

　　Zest of 1 lemon

　　Handful of fresh flat-leaf parsley leaves, chopped

　　¼ cup toasted walnuts, chopped

　　2 tablespoons grated Pecorino Romano

　　

Step 1

Preheat the oven to 400ºF.

　　

Step 2

Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.

　　

Step 3

In a medium saucepan, combine the rice, 1 ¾ cups of water, and ½ teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.

　　

Step 4

Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.

　　

Step 5

Remove the squash from the oven. Spoon the rice filling into each half and serve hot.

　　From Patricia Heaton's Food for Family and Friends © 2018 by Patricia Heaton. Reprinted with permission from William Morrow Cookbooks, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.