This seasonal rice-stuffed acorn squash recipe is wholesome, seasonal and satisfying. The stuffed squash recipe features a savoury wild rice and kale filling cooked with Van Houtte® Fairtrade coffee, which ensures rich aroma and flavour in every bite. This vegetarian stuffed acorn squash is an excellent complement to meat-based dishes, making this coffee recipe an autumn essential.
By Van Houtte
Preparation: 35 minutes
Cooking: 1 hour 20 minutes
- 1 cup wild rice
- 1 cup prepared Van Houtte® Fairtrade 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
- Place rice in a small saucepan with the coffee, 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.
- Preheat the oven to 400°F.
- Cut each squash in 2 and use a spoon to remove seeds and filaments.
- Brush the insides of the squashes with 3 tbsp. of olive oil. Salt and pepper generously.
- Place squashes cut side up on a baking dish and roast for 35 minutes or until tender.
- 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.
- Remove the squashes from the oven and stuff each half with the rice mixture. Keep warm as needed.
- Sprinkle lemon zest over the top and add the remaining cheddar cheese just before serving.