Roasted Squash stuffed with wild rice, kale, pecans, cranberries and topped with cheese. Gluten-free. The perfect vegetarian main dish!
1 cup uncooked wild rice
3 3/4 cup water
4 delicata squash
2 tablespoons olive oil, plus more for brushing the squash
1/2 cup chopped red onion
3 cloves garlic, chopped
8 cups chopped kale
2 tablespoons fresh thyme
1/2 cup vegetable broth
1 cup chopped pecans
1 cup dried cranberries
salt and pepper, to taste
3/4 cup shredded white cheddar, plus more for topping
Preheat oven to 400 degrees F. Halve the delicata squash and remove the seeds. Rub the squash with olive oil and season with salt and freshly ground pepper. Place on a baking sheet and set aside.
Bring the water to a boil and add the wild rice. Cover and cook over low heat for 40-45 minutes or until the rice is fluffy.
While the rice is cooking, place the squash in the oven and roast for 20 minutes or until the squash is cooked through and tender. Set aside.
While the rice and squash is cooking, prep the kale. Heat a large skillet over medium heat and add in the remaining olive oil. Add the onion along with a large pinch of salt and pepper and cook until soft, about 5 minutes. Add in the garlic and kale and cook until kale is tender.
Stir in the thyme, vegetable broth, pecans and cranberries and cook another 1-2 minutes. Remove from heat and add in the cooked wild rice and cheese. Season to taste with more salt and pepper, if needed.
Stuff the squash with the rice mixture and sprinkle with more cheese. Place back in the oven for 5-10 minutes until heated through and cheese is melted. Serve!
You will likely have more filling than needed, that’s on purpose! I’d rather you have more filling than not enough depending on the size of your squash.
The beauty of delicata squash is that you don’t need to peel them before cooking, they are tender enough to eat the skin whole. When you first remove them from the oven, make sure the squash is tender as it won’t cook much more the second time around.