Acorn squash is a "winter squash." Contrary to their name, winter squashes are grown in summer and fall but they hold up long after the harvest, making them an important winter food. In this dish from Robert Turner, the squash is roasted then stuffed with wild rice and cranberries and topped with feta for an impressive presentation fit for any holiday or special dinner. You can also try this recipe with butternut, buttercup, or other winter squashes.
2 acorn squashes, halved & seeded 2 cups wild rice, cooked 1/3 cup dried cranberries 1 bunch of kale, washed and chopped 2 tablespoons garlic, sliced thin 1 tablespoon fresh rosemary, roughly chopped 1/2 cup feta, crumbled Olive oil Salt & pepper
Season the inside of each squash half then put each one cut side down onto an oiled roasting tray. Roast the squash in a 350°F oven for about 30–45 minutes or until the squash is soft when pierced with a knife. While the squash is roasting, heat a little olive oil in a pan and sauté the cooked rice with the cranberries until hot. In a separate pan, sauté the sliced garlic in a little olive oil until it is golden brown. Add the rosemary and kale and sauté until the kale is tender. To serve, create a bed of kale and top it with one of the squash halves. Fill the cavity of the squash with the wild rice sauté and sprinkle with feta.