What gives this stuffed acorn squash recipe’s wild rice filling its savoury nuances?
- 1 Place rice in a small saucepan with the coffee, chicken broth and a pinch of salt. Bring to a boil before covering and reducing heat to medium. Cook for another 40 minutes until liquid is absorbed. Set aside.
- 2 Preheat the oven to 400°F.
- 3 Cut each squash in 2 and use a spoon to remove seeds and filaments.
- 4 Brush the insides of the squashes with 3 tbsp. of olive oil. Salt and pepper generously.
- 5 Place squashes cut side up on a baking dish and roast for 35 minutes or until tender.
- 6 Meanwhile, in a large skillet, heat remaining oil over medium heat and cook the onion for a few minutes. Add kale and cook, stirring frequently, for 5 minutes or until wilted. Salt and pepper. Add cooked rice, Dijon mustard, chopped hazelnuts and ¾ cup cheddar cheese and mix well. Check the seasoning and keep warm.
- 7 Remove the squashes from the oven and stuff each half with the rice mixture. Keep warm as needed.
- 8 Sprinkle lemon zest over the top and add the remaining cheddar cheese just before serving.
- 1 cup wild rice
- 1 cup prepared Van Houtte® House Blend Dark coffee
- ½ cup broth or water
- 5 tbsp. olive oil
- 3 acorn squashes
- Salt and ground pepper
- 1 small onion, chopped
- 1 clove garlic, peeled and chopped
- 4 cups well-packed kale with stems removed, minced
- 1 tbsp. Dijon mustard
- ½ cup roasted hazelnuts, coarsely chopped
- 1 cup strong cheddar cheese, grated
- Zest of 1 lemon