Exquisite Sides: Stuffed Acorn Squash
The Northwest has enjoyed an incredible summer this year, and it seemed to linger right on in to October. As much as we have enjoyed our sun filled days, we have been longing for cooler, damper weather. Ask and you shall receive. The elements collaborated in grand style, and we found ourselves sitting at computers, tablets and in front of television newscasts, wondering what the heck we were supposed to do as a Tornado Warning flashed across the screens. As if that wasn’t enough, a couple of weeks later, another small tornado hit a small town just a bit south of us.
I can hear a few of you already laughing at the panic these tiny twisters caused, keep in mind however, this is fairly new for us up here and are hoping it doesn’t become a trend.
While we patiently waited for autumn to join the party up here in our little corner of the west coast, we have been collecting recipes for autumn harvest dinners and the up-coming holidays. We were delighted to receive this beauty from South Fork & Spoon and Ango.
Stuffed Acorn Squash from South Fork & Spoon + Ango
- 4 Acorn Squash, 1-2 pounds each, halved lengthwise and seeds removed
- 5 teaspoons salt, or more-to taste
- 2 teaspoons, Ground Black Pepper
- 2 cups wild rice
- 3 ounces 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
- Medium sized pot
- Fine meshed strainer
- Baking sheet
- Pepper mill
- Sauté pan
- Large Bowl
Method ~ Oven 475
- In fine meshed strainer, place rice and run under cold water until clean.
- 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
- 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.
- 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./
- 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.
- In bowl, add cooked wild rice + sesame seeds and mix together.
- Taste rice mixture and season accordingly
- Fill the cooked squash halves with the rice mixture. Garnish with mint.
Suggested Wine Pairing: Tranche Cellars 2009 Slice of Pape ~ An alluring nose of briar berry, plum and cassis with underlying notes of clove, leather and tobacco leaf. This wine is textured and weighty on the palate while retaining a purity of fruit. Flavors of plum, black olive and wild fig combine with elements of tar and reduction, while soft lacy tannins flesh out the palate to a smooth, well-rounded finish. Follow this link for additional information
Appellation: Columbia Valley
Varietals: Grenache, Syrah, Mouvedre, Cinsault
If you’re located out East in the Hamptons, South Fork & Spoon has partnered with ANGO to make this Thanksgiving as seamless as ever – providing a meal that’s local, organic, and delivered right to your front door (in casserole dishes, never aluminum!). South Fork & Spoon will set the table, place flowers around the home, select the wine & alcohol, and drop off an incredible farm-to–fork menu created by Ango. Lexi Stolz, founder of South Fork & Spoon, takes all of the stress and planning out of Thanksgiving, so families and friends can enjoy each other without any distractions. More information here