loveandlemons
stuffed acorn squash with kale & creminis
The best side/vegetarian main at Thanksgiving! Acorn squash is stuffed with millet, mushrooms, kale, sage, pecans & cranberries in this healthy fall dish.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●saucepan
- ●skillet
📝 Preparation Steps
1
Preheat oven to 425 degrees F.
2
Slice acorn squash in half and scoop out of the middle. You can leave them in half or slice them into wedges. Drizzle with 1 tablespoon olive oil and sprinkle with a few pinches of salt and pepper. Roast flesh side down for ⏱️ 20 minutes, flip them over and roast them flesh side up for another ⏱️ 20-30 minutes or until fork-tender and golden brown. Remove from oven and set aside.
olive oil2 tablespoonssalt, pepper
3
Cook the millet: Place ½ cup millet into a small saucepan. Turn the heat on low and toast it for a few minutes, until slightly fragrant, but not burned. Add 1 cup of water, a big pinch of salt and bring to a boil. Cover, reduce heat to low and let simmer for ⏱️ 15 minutes (check at the last 5 to make sure it's not burning to the bottom of the pan). Turn heat off and let it sit for another ⏱️ 10 minutes (still covered). Fluff with a fork and set aside.
salt, pepper
4
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped shallot, a pinch of salt. Let that begin to soften, then add the mushrooms, garlic, another pinch of salt and a grind of pepper. Cook until the mushrooms are soft, stirring occasionally.
olive oil2 tablespoonssalt, pepper
5
Add the sherry vinegar, stir, then add the kale and chopped sage. Cook until the kale wilts down, then add the cooked millet, pecans, cranberries and chives. Taste and adjust seasoning. Scoop the filling onto the roasted squash and serve.
sherry vinegar2 tablespoonschopped kale2 cups
6
Optional: sprinkle with cheese and place under the broiler for a minute or two to melt it. We also enjoyed this with a drizzle of honey.
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