This fall, enjoy a taste of the Hamptons with the below recipe from South Fork & Spoon food concierge service. South Fork & Spoon and ANGO farm-to-fork catering have teamed up to create an incredible, vegan Stuffed Acorn Squash recipe using healthy & delicious ingredients like Grapeseed oil, wild rice, kale and more!
And if you’re out East in the Hamptons, South Fork & Spoon has partnered with ANGO to make this Thanksgiving as seamless as ever – providing a meal that’s local, organic, and delivered right to your front door (in casserole dishes, never aluminum!). South Fork & Spoon will set the table, place flowers around the home, select the wine & alcohol, and drop off an incredible farm-to–fork menu created by Ango. Lexi Stolz, founder of South Fork & Spoon, takes all of the stress and planning out of Thanksgiving, so families and friends can enjoy each other without any distractions.
You can read more about the amazing Thanksgiving delivery options here: http://www.southforkandspoon.com/#!the-aristocrat/c1h05
Stuffed Acorn Squash Recipe from South Fork & Spoon + Ango
Yields: 8 servings
4 Acorn Squash, ideally 1-2 lbs each, halved lengthwise and seeds removed
5 teaspoons or more to taste, Salt
2 teaspoons, Ground Black Pepper
2 cups wild rice
3 oz Grapeseed oil
1 teaspoons fresh ground pepper
1 Tablespoons minced garlic
2 cups thinly sliced shiitake mushrooms (stems removed)
4 cups cleaned and rough chopped kale
2 Tablespoons toasted sesame seeds
2 Tablespoons chiffonade ( cut like ribbons) mint leaves
- Medium sized pot
- Fine meshed strainer
- Baking sheet
- Pepper mill
- Sauté pan
- Large Bowl
1) Pre heat the oven to 475
2) In fine meshed strainer, place rice and run under cold water until clean.
3) In medium sized pot, add rice + 2 t of salt + 4 cups of cold water. Cover the pot with a lid and bring to a boil on high heat. Once boiling, reduce heat until rice is simmering. Simmer for 30-45 minutes or until the rice has absorbed the water and is cooked. (Note: rice can be cooked up to two days in advance)
4) On baking sheet, place squash flesh side up and rub with 1 oz grapeseed oil + 2 t of salt + fresh ground pepper. Place in the oven and bake for 25-30 minutes or until tender. Use a fork to test for tenderness.
5) In a separate sauté pan heat 1 oz grapeseed oil on medium-high heat. Add shiitake mushrooms + garlic + 1Ž2 t of salt and sauté until mushrooms are cooked but not browned. Remove from heat and place in large bowl.
6) In the same sauté pan used for the mushrooms, heat 1 oz of grapeseed oil on medium-high heat. Add kale + 1Ž2 t of salt and cook quickly using tongs or a spatula. Keep the kale moving so it doesn’t brown. Once wilted, remove and place in bowl with shiitake mushrooms.
7) In bowl, add cooked wild rice + sesame seeds and mix together.
8) Taste rice mixture and season accordingly
9) Fill the cooked squash halves with the rice mixture. Garnish with mint