This is a great fall or winter dish that features squash in a starring role.
Servings: Serves 4
2 delicata squash (or other thin skinned roasting variety such as acorn, split in half lengthwise and scoop out the seeds so only the flesh and skin are left)
3 cups cooked red rice (red rice is high in nutrients and delightfully nutty, but hard to find, any rice can take its place. It’s best if the rice is left over from another meal and has cooled and spent time in the fridge)
5 leaves kale (very thinly sliced or chopped)
3/4 cup hazelnuts (sliced or crushed)
4 cloves of organic garlic (minced)
1 teaspoon organic ground cinnamon
1/2 teaspoon organic Spanish paprika
1/4 teaspoon organic ground nutmeg
2 tablespoons organic olive oil
Sea salt to taste
A few grinds of black pepper
1 cup grated pecorino (similar to parmesan but made from sheeps milk)
First heat the oven to 375ºf.
Next, pour the olive oil into a large frying pan. Heat to medium and add the prepared garlic. Cook until fragrant 1-2 minutes. Next add in the nuts, kale and rice. Continue sauteeing until warm throughout. Next add in the cinnamon, paprika, and nutmeg. Season with salt until happy with the flavour. Add a few grinds of black pepper and remove from heat.
Next, grab a baking sheet and lay some parchment paper on it. Balance the squash so that their open sides are facing up. They should look like squash canoes! You may need to shave some off the bottom to have them lie flat. Fill the squash with the mixture and and put in the oven to bake for 30 minutes. At the 30 minute mark pull the pan out and top the stuffed squash with the grated pecorino. Bake for another 15minutes or until the squash is easily pierced with a fork. Serve with a salad, fresh steamed fall veggies or another side of your choosing. This is also a nice side dish to accompany roasted fowl or fish!
Lastly, you can top with gremolata or dukkha spice blend for an even punchier version. Find those recipes below. Enjoy!