Another squash post?! Yep.
I can't help it. I am 100% into winter squash until it's out of season. The texture, the taste, the color - I love it all!
This one's a little different. I love butternut squash, but I loveeee acorn squash, especially this recipe. Number one on its pro list? You don't have to peel these babies before you eat them! HOORAY!
I think these could be easily customized - spinach instead of kale, white beans instead of kidney beans, walnuts instead of almonds - or, they could be totally transformed into a Mexican-inspired dish with black beans, corn and chipotle pepper sauce!
Bottom line: any way you make them, you'll love them.
These squashes proved to be great on their own, but would also be great alongside a salad or served at your Thanksgiving table. Meat eaters and vegs alike will love them.
Jams well with: The Very Best of Dave Brubeck
Stuffed Acorn Squash (serves 4 as a side, 2 as a main dish)
2 acorn squash, seeded and halved
2 tbsp olive oil
2 cloves garlic
1 small sweet onion, diced
1 tsp dried rosemary
1 tsp dried thyme
1/2 cup kidney beans
1/3 cup cooked wild rice (I cook mine in vegetable broth for more flavor!)
1 heaping cup kale, coarsely chopped
1/4 cup toasted almonds, chopped
parmesan cheese (however much you’d like!)
salt and pepper to taste
Preheat oven to 400 degrees. Drizzle squash with olive oil, salt and pepper, and roast, cut side down, for 30 minutes.
Meanwhile, cook garlic, onion, rosemary and thyme over medium heat, or until onions are translucent. Add cooked rice to pan and reduce to low. Add kidney beans, kale and a pinch of salt and pepper. Stir until combined.
Scoop mixture into squash halves and drizzle with olive oil and sprinkle another dash of salt and pepper on top.
Turn the oven down to 350 and cook until golden, about 15 minutes. After removing from oven, sprinkle with almonds and parmesan cheese.