A few weeks ago I posted a recipe for butternut squash risotto, of which my boyfriend and his roommates picked out all the squash. Boys. Who understands them anyway?
So in anticipation of making dinner for a lady, I turned once more to squash for a revamp on the risotto recipe. And this time I’m turning it inside out.
This is a terrible cell phone picture; I've noticed when I'm REALLY eager to eat something my pictures come out blurry. Go figure.
On the menu:
Stuffed kabocha squash with wild rice and chicken
Loosely inspired by this recipe from Martha Stewart
1 large kabocha squash, quartered, seeds removed
2 Tbsp butter
1 shallot, minced
2 garlic cloves, minced
16 oz. baby Portobello mushrooms, chopped
1 tsp dried rubbed sage
Salt and pepper to taste
6 oz wild rice blend (I used an Uncle Ben’s box and threw out the seasoning packet)
3 large chicken breasts, diced into 1 inch cubes
1 Tbsp olive oil
8 oz parmesan cheese
Preheat oven to 400 degrees. On a baking sheet, arrange squash with one cut side down. Roast until tender when pierced with the tip of a paring knife, about 40 minutes (test doneness after 40 minutes but if it isn’t tender, leave it in for another 10).
Meanwhile, in a large skillet, melt butter over medium heat. Add shallot, garlic, mushrooms and sage; season with salt and pepper. Cook until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
Heat olive oil over medium/high heat. Cook chicken until cooked all the way through and browned.
Remove rice from heat, and stir in chicken and cheese. Season stuffing with salt and pepper to taste. Plate squash, skin side down, and heap stuffing into squash quarters. Top with more grated parmesan cheese. And if you’re like my friend Meagan, grate a tiny pile of parmesan cheese on your plate and eat it with a fork. Ain’t no shame.
*Note: My boss gave me 2 gorgeous kabocha squash from her CSA, one orange and one green. You could replace the kabocha with any squash that is on the sweet side: butternut, acorn, etc. Just test the doneness of the squash when roasting after about 25 minutes so it doesn’t turn to mush.