Name: Kale and Wild Rice–Stuffed Winter Squash
Yield: 4 servings
Ingredients: Extra virgin olive oil; 2 acorn squash, cut in half and seeded; Sea salt and freshly ground black pepper; 1 cup wild rice; 1 shallot, chopped fine; 6 Tuscan kale leaves, ribs removed and leaves chopped fine; 1 teaspoon Dijon mustard; Zest of 1 lemon; Handful of fresh flat-leaf parsley leaves, chopped; ¼ cup toasted walnuts, chopped; 2 tablespoons grated Pecorino Romano

Photo by Ed Anderson

This is a tasty dish. Between the kale, the rice, and the squash, it’s chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for a hefty side, and if you add shredded chicken to the stuffing, it becomes a light entrée.

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