Prep time: 30 min | Cook time: 30 min | Ready In: 60 min
2 acorn squashes (or delicata or buttercup)
2 tablespoons olive oil, divided
salt & pepper, to taste
2 shallots, chopped
2 garlic cloves, chopped
1 cup uncooked brown rice, rinsed
2-1/4 cups chicken broth
2 cups kale, stems removed, leaves roughly chopped
2 tablespoons fresh sage, chopped
2 tablespoons balsamic vinegar
3/4 cup dreid cranberries
1/2 cup walnuts, toasted and chopped
1/4 to 1/2 cup crumbled feta cheese
Preheat oven to 425 degrees.
Slice squashes in half and remove the seeds and strings. Place them, cut side up on a baking sheet and drizzle one tablespoon of oil over them. Sprinkle the salt and pepper on top and roast for about 40 minutes, until the edges are browned and the flesh is easily pierced by a fork. Keep warm until they are ready to serve.
While the squash is roasting, heat a large saucepan over medium heat. Add the remaining oil, shallots and garlic. Cook 2-3 minutes. Stir in the rice and cook for 30 seconds or so. Add the broth, bring to a boil, reduce the heat and cover. Simmer for about 40 minutes, until most of the liquid is absorbed. About 15 minutes before the rice is done, add the kale and sage right on top and cover again.
When the rice is done cooking, turn off the heat and let stand for 5 minutes. Uncover and stir. Mix in the vinegar, cranberries and walnuts.
Heap the rice filling into each warm squash and top with crumbled feta.