Wild Rice and Leek Stuffed Squash
with Cranberries, Goat Cheese and Mushroom Gravy
Ingredients: Acorn squash • Mushrooms • Leek • Wild rice medley (parboiled rice, wild rice) • Kale • Walnuts • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Dried cranberries (cranberries, sugar, sunflower oil) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Parsley • Warming Spice Blend (spices, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Winter Squash
½ cup
Wild Rice Medley
28 g
Dried Cranberries
(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
56 g
Kale, chopped
2 g
Warming Spice Blend
(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Milk, Soy, Mustard, Wheat)
56 g
Walnuts, chopped
(Contains: Walnuts)
½ cup
Goat Cheese, crumbled
(Contains: Milk)
2 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Sesame, Sulphites, Egg, Milk, Gluten, Mustard, Wheat, Crustaceans, Fish)
227 g
Mushrooms
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Milk, Mustard)
113 g
Leek, sliced
7 g
Parsley
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Halve squash lengthwise. Using a spoon, scrape out seeds and discard.
- Using a fork, pierce halfway through cut-sides of squash.
- To a parchment-lined baking sheet, add squash and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange squash cut-side down.
- Roast in the middle of the oven for 28-34 min, flipping halfway through, until golden and tender.
- Remove squash from the oven and let rest until cool enough to handle.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To a medium pot, stir in rice, half the Warming Spice Blend, half the broth concentrate, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
- Quarter mushrooms.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, leeks and the remaining Warming Spice Blend. Cook for 3-4 min, stirring often, until tender.
- Add kale and 2 tbsp (1/4 cup) water. Cook for 2-3 min, tossing occasionally, until softened. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe the pan clean.
- To the pot with rice, add sautéed veggies, cranberries, walnuts and half the goat cheese. Season with salt and pepper, then stir to combine.
- Flip squash over exposing the cavity. Divide the rice mixture between squash, gently pressing down as you stuff.
- Sprinkle remaining goat cheese over top, pressing down gently.
- Return to the middle of the oven. Cook for 6-8 min, until goat cheese is golden.
- Meanwhile, in the same pan (from step 3), heat 1 tbsp (2 tbsp) butter over medium-high. When hot, add mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
- Add remaining broth concentrate and Gravy Spice Blend. Cook for 1 min, stirring frequently, until fragrant.
- Add 1 1/4 cup (2 1/2 cups) water. Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly. Season with pepper.
- Roughly chop parsley.
- Spoon mushroom gravy between bowls.
- Divide stuffed squash over top.
- Sprinkle parsley over top.
