This delicious dish was created by Denise Woodward of Chez Us, a personal food website. It first appeared on the Eat Boutique site, a magazine and market that discovers and celebrates small-batch foods by boutique food makers. I usually double this recipe for company or simply to have leftovers.
Ingredients
- 1 (2½-pound) butternut squash, cut in half and seeded
- 5 tablespoons olive oil, divided, plus more for brushing squash
- Salt and freshly ground black pepper
- ¼ cup minced yellow onion
- ¼ cup minced celery
- ½ cup brown and wild rice mixture
- 1 cup vegetable stock or water
- 6 large cremini mushrooms, sliced
- 2 garlic cloves, finely minced
- 1 tablespoon finely chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 4 cups lacinato (dinosaur) kale (about ½ bunch, stripped from stalk, thinly sliced, and rinsed)
How to Make It
- Preheat the oven to 425°F.
- Place the butternut squash on a baking sheet and brush with olive oil. Roast, cut side down, for about 20 minutes. Turn cut side up and continue to roast for another 15 to 20 minutes, or until the squash is tender, but not collapsed or overdone. Remove from the oven, sprinkle with salt and pepper, and set aside.
- Place 2 tablespoons of the olive oil in a medium saucepan and heat over medium heat. Add the onion and celery, stir, and cook for 3 minutes. Add the rice and continue to cook until lightly browned and fragrant, stirring the entire time. Pour the stock into the rice mixture and bring to a boil. Simmer, covered, over low heat for 40 to 45 minutes, or according to the package instructions. Fluff with a fork.
- In a large skillet, heat the remaining 3 tablespoons of oil over medium heat. Add the mushrooms and cook over low heat until golden brown, about 8 minutes. Stir in the garlic and herbs and cook for 1 minute. Add the kale and cook until wilted and cooked, 3 to 4 minutes. Remove from the heat.
- Scoop out some of the butternut squash and cut into small pieces. Return the shell of the squash to the baking sheet.
- Fold the rice and squash into the kale mixture, then gently fill each of the squash shells. Return to the oven and reheat for 10 minutes.
