Savory Stuffed Squash
DIFFICULT | 1.5 HOURS | SERVES 4
Ingredients
1 Cup Wild rice
2 Cups Water
¼ Cup ENZO Organic Extra Virgin Olive Oil - Bold
2 Medium sized butternut squash
8 oz. Chorizo or spicy pork sausage
1 Bunch Swiss chard or hearty green, de-stemmed and roughly chopped
3-4 Tbsp. ENZO’S TABLE Basil Pesto
4 oz. Dried sour cherries, roughly chopped
4 oz. Feta, strained
4 Tbsp. ENZO’S TABLE sliced almonds
Fresh parsley, for garnish
Kosher salt and fresh ground black pepper
Directions
Step 1
In a medium sized pot, combine the wild rice with 2 cups of water, a pinch of salt and 1 tbsp. olive oil. Bring to a boil, then cover and simmer on low until the rice is tender - note that rice blends vary. Remove from heat and let the rice continue steaming for 10 minutes.
Step 2
While the rice is cooking, preheat oven to 400°F. Halve the squash, then scrape out and discard the seeds. Coat with remaining olive oil and season with salt and pepper, then roast, skin side down, until tender throughout, 30-40 minutes. Allow to cool slightly, then scoop out the meat of the squash, and set aside.
Step 3
Meanwhile, heat a skillet over medium-high heat. Brown the chorizo until cooked throughout, letting some pieces get crispy. Stir in the chard, and continue cooking 2-3 minutes until slightly wilted. Remove from heat.
Step 4
In a large bowl, gently mix together the cooked rice, squash meat, chorizo and chard, basil pesto, dried cherries, and feta. Season to taste with salt and pepper.
Step 5
Scoop the rice mixture into the emptied out squash boats. Top with a little extra feta and the sliced almonds, and return to the oven for 10 minutes, or until the almonds are browned.
Step 6
Remove from the oven and garnish with fresh parsley and a generous drizzle of olive oil!
