Exquisite Sides: Stuffed Acorn Squash

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. Enjoy!



  • 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 teaspoon fresh ground pepper
  • 1 tablespoon 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 Needed

  • Medium sized pot
  • Fine meshed strainer
  • Baking sheet
  • Pepper mill
  • Sauté pan
  • Spatula
  • Large Bowl

Method ~ Oven 475 degrees

  1. In fine meshed strainer, place rice and run under cold water until clean.
  2. 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
  3. On baking sheet, place squash flesh side up and rub with 1 ounce 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.
  4. 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. 
  5. 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.
  6. In bowl, add cooked wild rice + sesame seeds and mix together.
  7. Taste rice mixture and season accordingly
  8. 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




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