Wild Rice and Mushroom Stuffed Acorn Squash
with garlic bread
Prep & Cook Time: 40-50 min.
Cook Within: 7 days
Difficulty Level: Intermediate
Spice Level: Not Spicy


Contains: Milk, Wheat, Soy

Chef
Jimmy Madla
In Your Box (serves 2)
- 3 oz. Kale
- 2 Garlic Clove
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- 6 oz. Cremini Mushrooms
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- 1 Acorn Squash
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.
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Nutrition (per serving)
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Calories814
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Carbohydrates0g
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Medium Pot
Before You Cook
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1 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. Mince garlic.
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2 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.
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3 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.
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4 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.
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5 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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