The Winter issue of Edible Door Magazine features this terrific acorn squash recipe. I first roast the squash halves with a little maple syrup glaze then stuff them with a mixture of grains. I used kamut and wild rice in the photo, but any grain or rice will work. Steamed sweet potato pieces and dried cranberries or cherries give the dish some added color.
Click here to see my culinary video that shows the entire recipe. I have also listed the print version below. Hope you can try this satisfying and healthy dish!
Kamut and Wild Rice Salad Stuffed Winter Squash
Kamut is an ancient wheat. Soaking the grain overnight helps the grain cook faster. Cook the kamut and wild rice separately as the cooking time will vary for each one. The diced sweet potato can be steamed in a microwave oven with a little water or in a small skillet. The entire stuffing can be made the day before finishing the dish.
1 tablespoon olive oil
1/4 cup white onion, finely chopped
1/2 cup celery, finely chopped
1 garlic clove, peeled and finely chopped
¾ cup steamed sweet potato (about one small), cut into ¼ inch dice
1/3 cup uncooked wild rice
½ cup uncooked kamut
2 teaspoons maple syrup or honey
¼ cup chopped walnut or pecans
¼ cup dried cranberries, apricots or cherries
1 teaspoon salt
1/ teaspoon dried thyme or 2 teaspoons chopped fresh thyme leaves
a pinch of pepper
2 medium acorn squash, halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
2 teaspoons brown sugar
Soak the kamut overnight in water. The next day, rinse the wheat berries and place in a saucepot. Place 2 cups of water in the pot and bring to a boil. Reduce heat to a simmer and cook until the kamut are chewy but not tough, out 30 to 35 minutes. Strain and set aside.
Place the wild rice in a separate saucepot and add 1 ½ cups water. Bring to a boil then reduce to a simmer. Let rice simmer until it begins to “pop”, about 35 to 40 minutes. Add additional water if needed. Strain and set aside.
Place the olive oil in a sauté pan and heat on medium. Add the white onion, garlic and celery and sauté for 2 to 3 minutes or until onion is translucent.
Transfer the sautéed vegetables to a mixing bowl. Add the cooked wild rice, cooked kamut, nuts, steamed sweet potato, dried fruit, 2 teaspoons maple syrup or honey, salt, thyme and pinch of pepper.
Preheat oven to 375 degrees. Place the acorn squash halves, cut side up, on a baking pan. Brush the squash halves with the melted butter and divide the brown sugar between the halves. Bake until the squash halves are just tender when poked with a paring knife tip. They will be baked again so be careful not to over bake them.
Remove from the oven but keep them on the baking sheet pan. Divide the grain mixture among the four squash halves. Place back in the oven and roast for another 15 to 20 minutes to heat through and finish roasting the squash.