Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
Prepare the Ingredients
Trim ends from acorn squash and carefully halve from pole to pole. Use a spoon to scoop out strings and seeds. Cut a slice off the peel side, making a small flat surface squash can stand on.
Cut mushrooms into ¼" slices
Stem kale and coarsely chop.
Cut ciabatta into ⅓" slices.
Roast the Squash
Place acorn squash on prepared baking sheet, cut side down. Drizzle with 1 tsp. olive oil.
Roast in hot oven until easily pierced with a knife, 30-35 minutes.
While squash roasts, cook rice.
Cook the Rice
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil.
Add mushrooms to hot pot and stir occasionally until starting to brown, 3-5 minutes.
Add half the garlic (reserve remaining for garlic bread), 30 seconds.
Add rice and 1 cup water. Bring to a boil, then reduce to a simmer. Cover and cook, 20 minutes.
While rice cooks, make garlic bread.
Make the Garlic Bread
After squash has roasted 20 minutes, combine remaining garlic with 2 tsp. olive oil and spread on ciabatta slices.
Carefully, add slices to baking sheet with acorn squash. Bake until toasted, 5-7 minutes.
Finish the Rice
Stir sour cream, kale, Parmesan (reserve a pinch for garnish), ¼ tsp. salt, and a pinch of pepper into rice until kale wilts, 1-2 minutes.
Plate dish as pictured on front of card, filling squash with rice and garnishing with crispy onions and reserved Parmesan. Bon appétit!
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