| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 acorn squash
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1/3 cup panko breadcrumbs
- 1 tablespoon minced fresh flat-leaf parsley
- 1/4 teaspoon garlic salt
- 3 1/2 ounces shiitake mushrooms, thinly sliced
- 1/2 cup thinly sliced leeks (white and light green parts only)
- 2 cups chopped kale
- 1 clove garlic, minced
- 1 1/2 cups cooked forbidden rice or black wild rice (I like to substitute vegetable broth for water in cooking the rice to add more flavor)
- 1/4 cup dried currants
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon sherry vinegar
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut the squash in half lengthwise and use a spoon to scoop out the seeds and discard. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F.
- Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook, stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and garlic salt. Transfer to a dish.
- Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat. Saute the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey and vinegar. Season with salt and pepper.
- Scoop some of the mixture into the cavity of each acorn squash half and top with the reserved breadcrumbs. Bake until heated through, 25 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 547 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 10 g |
| Cholesterol | 8 mg |
| Sodium | 878 mg |
| Serving Size | 1 of 4 servings |
| Calories | 547 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 10 g |
| Cholesterol | 8 mg |
| Sodium | 878 mg |
Reviews
I made tonight and added a small amount of chopped sage& used rainbow Swiss chard. Great recipe and awesome for the fall.
I enjoyed making this dish but ultimately found it pretty but bland. I think it would only take a few adjustments to remedy though, perhaps adding a legume, as one of the previous reviewers noted, bolder herbs and spices, or more fruit.
I made this using white rice. It was easy and lovely to look at. I will use more garlic and leeks next time. It was just a touch bland for my taste.
Haven’t made this yet but would like suggestions to substitute for the kale. My rating is based on how I think it will taste with kale substitutes so this will post.
So delicious. I used box mix of long grain rice with the seasoning packet too and used shallots instead of leeks.
Delicious! For extra flavor, added curry powder to the rice mixture. Didn’t have leek and sherry vinegar, so substituted those for onion and white wine vinegar. Best stuffed acorn squash recipe yet!
We loved this recipe. The only addition I made was adding white beans my Mom cooked for another meal. The sherry vinegar adds the right amount of acid. This was a HUGE Hit. We used Forbidden Rice I found at our local CoOp. We
will definitely make this again. I recommend preparing veggies ahead.
Yummy!
will definitely make this again. I recommend preparing veggies ahead.
Yummy!
Terrible!
So delicious even with a few swaps!
This was a good Fall dish and a new way to eat Acorn Squash that wasn’t covered in brown sugar. I left the squash cut-side down on the counter for too long while I waited for the rice and I think it over cooked it. Be sure to have your mixture and rice ready to go! The flavor was delicious and we really enjoyed this.