Before we know it, Thanksgiving will be here so we wanted to start collecting some recipes to make this Thanksgiving's dinner one for the books. We are at the age where we can no longer hide from the kitchen; it's our turn to contribute with a delicious dish! South Fork & Spoon + Ango shared with us a dish that is sure to make some mouths water: Stuffed Acorn Squash. One of the key ingredients for this meal is grapeseed oil which we have been hearing a lot about as it is apparently better to use than olive oil. Find the Stuffed Acorn Squash recipe below and share with us any of your favorite Thanksgiving recipes in the comments below.
Stuffed Acorn Squash from South Fork & Spoon + Ango
Yields: 8 servings
Ingredients
4 Acorn Squash, ideally 1-2 lbs each, halved lengthwise and seeds removed
5 teaspoons or more to taste, Salt
2 teaspoons, Ground Black Pepper
2 cups wild rice
3 oz Grapeseed oil
1 teaspoons fresh ground pepper
1 Tablespoons minced garlic
2 cups thinly sliced shiitake mushrooms (stems removed)
4 cups cleaned and rough chopped kale
2 Tablespoons toasted sesame seeds
2 Tablespoons chiffonade ( cut like ribbons) mint leaves
Equipment
- Medium sized pot
- Fine meshed strainer
- Baking sheet
- Pepper mill
- Sauté pan
- Spatula
- Large Bowl
Directions
1) Pre heat the oven to 475 degrees
2) In the fine meshed strainer, place rice and run under cold water until clean.
3) In medium sized pot, add rice + 2 t of salt + 4 cups of cold water. Cover the pot with a lid and bring to a boil on high heat. Once boiling, reduce heat until rice is simmering. Simmer for 30-45 minutes or until the rice has absorbed the water and is cooked. (Note: rice can be cooked up to two days in advance)
4) On baking sheet, place squash flesh side up and rub with 1 oz grapeseed oil + 2 t of salt + fresh ground pepper. Place in the oven and bake for 25-30 minutes or until tender. Use a fork to test for tenderness.
5) In a separate sauté pan heat 1 oz grapeseed oil on medium-high heat. Add shiitake mushrooms + garlic + 1/2 t of salt and sauté until mushrooms are cooked but not browned. Remove from heat and place in large bowl.
6) In the same sauté pan used for the mushrooms, heat 1 oz of grapeseed oil on medium-high heat. Add kale + 1/2 t of salt and cook quickly using tongs or a spatula. Keep the kale moving so it doesn’t brown. Once wilted, remove and place in bowl with shiitake mushrooms.
7) In bowl, add cooked wild rice + sesame seeds and mix together.
8) Taste rice mixture and season accordingly
9) Fill the cooked squash halves with the rice mixture. Garnish with mint
