All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
"If you build it, it will be delicious." Ok, that's not an exact quote from "Field of Dreams," but close enough for our purposes: If you build a delicious acorn squash full of fall goodness, people will devour it and think you are some sort of culinary genius. Wild rice, dotted with almonds, cherries, and shallots, is drizzled with a cherry vinaigrette and topped with creamy goat cheese… inside tender, sweet acorn squash. It looks amazing, and it tastes amazing. What more do you want, some old baseball players to come out of a field? Our meal kits can only do so much.
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
Medium Non-Stick Pan
Before You Cook
Roast the Acorn Squash
Trim ends from acorn squash and carefully halve from pole to pole. Use a spoon to scoop out strings and seeds. Cut a thin slice off peel side, making a flat surface squash can stand on.
Place acorn squash on prepared baking sheet, skin side down. Drizzle with 1 Tbsp. olive oil, ¼ tsp salt, and a pinch of pepper.
Roast in hot oven until easily pierced with a knife, 30-35 minutes.
While squash roasts, cook rice.
Cook the Rice
Bring a medium pot with wild rice and 1½ cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare Ingredients and Make Vinaigrette
Peel and halve shallot. Slice thinly.
Coarsely chop dried cherries.
Stem and coarsely chop kale.
In a mixing bowl, combine cherry jam, balsamic vinegar, 2 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Set aside.
Make the Filling
Place a medium non-stick pan over medium-high heat. Add almonds to hot, dry pan and stir constantly until toasted, 1-2 minutes. Careful, almonds will burn easily.
Remove almonds to a plate. Keep pan over medium-high heat and add 1 tsp. olive oil and shallots. Stir often until softened, 2-4 minutes.
Add kale, ¼ cup water, dried cherries, ¼ tsp. salt, and a pinch of pepper. Cover, and stir occasionally until kale is wilted, 2-3 minutes.
Remove from burner.
Finish the Dish
Combine cooked rice and almonds with filling. Scoop filling evenly into acorn squash.
Plate dish as pictured on front of card, garnishing with crispy onions and goat cheese (crumble with your hands if needed). Serve cherry vinaigrette on the side, drizzling over to taste. Bon appétit!
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