I’ve never been a huge winter squash fan, but I’m definitely trying to keep seasonality in mind when purchasing produce, and now is the time for squash. I’m also lucky to work somewhere that has a huge selection of local, organic, and affordable produce, and I’m taking advantage of it. I bought a bunch of kabocha and acorn squash from Lancaster Farms, and it tastes absolutely delicious!
The only difficult thing about cooking with squash is that they’re as thick as a pumpkin and it takes a lot of force to cut through them when they’re raw. You also have to scoop out the seeds, like a pumpkin, and clean it a little bit before cooking. Other than that, they’re really easy to bake and add to different dishes. For this recipe, I cut the acorn squash in half, baked it, and then stuffed it with a rice, red kale, and chickpea salad. I also added a tahini maple dressing to the rice.
- 1-2 Acorn Squash
- 1/2 cooked brown rice
- 1 bunch of red kale, chopped
- 1 16 oz can of chickpeas, drained and rinsed
- 1/4 cupTahini
- 2 tbsp Maple Syrup
- Salt & Pepper
- Olive Oil
- Cayenne Pepper (optional)
- Hemp seeds (optional)
- Pre-heat oven to 425 degrees.
- Cut the squash in half, remove any seeds, and lightly drizzle the inside of the squash with olive oil, salt and pepper.
- Place the halves cut side down on a baking sheet and place in the oven. Let cook for 35-40 minutes, until the middle is fork-tender.
- While the squash is in the oven, cook 1/2 cup of brown rice, following the instructions from the package.
- Rinse the chickpeas and kale while the rice is cooking, and add about both to the rice pot 5 minutes before it’s completely cooked. This will steam the kale and warm the chickpeas.
- The tahini maple sauce is optional to add to the rice, but it’s 1/4 cup tahini and 2 tbsp maple syrup. Mix thoroughly and add to the rice, kale and chickpeas.
- When the squash is finished, fill with the rice mixture, top with some cayenne pepper, hemp seeds, and a little bit of salt and pepper.
What fall foods do you love the most? I’m excited about eating more soups and stews!