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Delicata Stuffed with Wild Rice and Kale


2 delicata squash, halved lengthwise and seeded
1 tablespoon olive oil, plus more for brushing the squash
Sea salt and pepper, to taste
2 cups water
½ cup uncooked wild rice
½ cup onion, chopped
3 cloves garlic, minced
1 bunch kale, stems removed and greens chopped
1 tablespoon fresh parsley, chopped
¼ cup vegetable broth
¼ cup Parmesan cheese, shredded (plus more for topping)
½ cup pumpkin seeds, toasted
½ cup pomegranate seeds


  1. Preheat the oven to 400 degrees F. Rub the squash with olive oil and season with salt and freshly ground pepper. Place on a baking sheet and set aside.
  2. 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.
  3. 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.
  4. While the rice and squash are cooking, heat a large skillet over medium heat and add in 1 tablespoon olive oil.
  5. 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.
  6. Stir in the parsley and vegetable broth and cook for another 1-2 minutes.
  7. Remove from heat and add in the cooked wild rice and cheese.
  8. Season to taste with more salt and pepper, if needed.
  9. 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 the cheese is melted.
  10. Serve topped with toasted pumpkin seeds and pomegranate seeds.