Stuffed Acorn Squash | Recipe Cart
Stuffed Acorn Squash with wild rice, mushrooms, and kale in a flavorful oven-roasted dish. Easy to prepare, deliciously hearty, and perfect for fall gatherings.
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Cooking tools:
- Baking sheet
- Spoon
- Measuring spoon
- Saucepan
- Saute pan
- Food processor
- Blender
- Mixing bowl
- Oven
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Fork
- Serving platter
Ingredients
- 2 medium acorn squash
- 5 tablespoons extra-virgin olive oil, (divided)
- Kosher salt, (as needed)
- Freshly ground black pepper, (as needed)
- ½ cup wild rice
- 6 ounces baby bella (cremini) mushrooms, (quartered)
- 2 medium shallots, (thinly sliced)
- 2 cloves garlic, (chopped)
- 3 cups chopped Tuscan kale
- 1 cup vegetable broth
- 1 cup raw halved walnuts
- 1 teaspoon soy sauce ((or tamari))
- 1 teaspoon honey
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne
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