Some of us are just starting to get used to the hard, round Japanese kabocha squash that shows us in our supermarkets in the fall. It’s sweet flavor, makes it a quick family favorite, but where do you start? Get your good knife out! Epicurean, Rachel Gough gives us a gorgeous recipe just in time for Thanksgiving!
1 large (or 2 medium) kabocha squash
4 cups cooked grain (rice or quinoa will do)
1 medium yellow onion (diced)
5 cloves of crushed garlic
4 cups savoy salad (if not available, collard greens can work, as well)
1 tablespoon freshly ground turmeric
1 tablespoon each of roughly chopped garlic chives, sage, rosemary and thyme
1/2 cup crumbled feta cheese
sea salt (more to taste)
fresh cracked pepper (to taste)
2 tablespoons Extra Virgin Olive Oil (plus a little extra)
– Preheat oven to 400 degrees
– Prepare rice per package instructions (I used a blend of wholegrain jasmine, red and brown rice – you can also use quinoa) – 1 cup grain to 2 cups water or any type of stock (chicken, beef or vegetable – whichever you have available)
– Cut squash in half, remove seeds and coat the inside and outsides with olive oil
– Combine onion and garlic in a sauté pan with 1 tablespoon of olive oil. Cook over medium low heat until onion is translucent. Add savoy, turmeric, rosemary, sage and thyme and cook one additional minute.
– Combine with rice, sea salt, and an additional tablespoon of olive oil
– Season rice mixture with additional salt and fresh cracked pepper, to taste.
– Stuff squash and top with feta cheese. Cook for 45 minutes or until squash is soft and the orange flesh is browning, serve hot, with parsley sprigs for garnish.
Carly Stewart is a hobby home chef. She is raising her 3 boys in Naples Florida with her husband Jeremy. Her kids are allergic to gluten so knowing what’s in their food is very important to her. She loves using family recipes and reinventing them gluten free. Carly learned to cook with her mom and grandparents starting at a very young age. She loves feeding her family meals made from pure ingredients and most importantly, she loves sharing the experience of cooking with them in the kitchen.