Enjoy this vegetarian dish by Sara Forte of Sprouted Kitchen to experience the tastes of the season.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- ½ cup black (forbidden) rice
- 2 medium acorn squash
- 3 tablespoons walnut or extra virgin olive oil, divided
- 1 pinch Sea salt to taste
- ½ yellow onion, finely chopped
- 2 ribs celery, finely chopped
- 1 teaspoon fennel seeds
- ¾ cup chopped toasted walnuts, divided
- ⅓ cup golden raisins
- 1 teaspoon maple syrup
- 1 tablespoon white wine vinegar
- 2 cups baby arugula, or as needed
- 1 pinch Salt and pepper to taste
- 1 tablespoon Shaved Parmesan cheese, for garnish
- 1 sheet Reynolds Wrap® Aluminum Foil
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.
- While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.
- Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.
- When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.
- Sick of food getting stuck to your baking sheets? Next time line them with Reynolds Wrap(R) Aluminum Foil for hassle-free cleanup!
Nutrition Facts
| Calories | 633 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 9 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 239 mg |
| Sugars | 22 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is delicious. Highly recommend!
Had limited supplies … had to use wild rice and no arugula on hand. No walnuts either so I topped with roasted acorn squash seeds. I’ve never had acorn squash before. This was a great intro!