Your Ingredients

  • F & J Fruiterers

  • Reliable fruit

  • Pino's fine produce

  • Paddlewheel

CORN SQUASH WITH CHESTNUT AND WILD RICE STUFFING

  • 2 acorn squash
  • ½ cup wild rice
  • 1 cup chopped roasted chestnuts
  • 6 thick slices guanciale, sliced into batons
  • 2 cups chopped swiss chard
  • 2 cloves garlic, crushed
  • 2 cloves garlic, crushed
  • 2 small brown onions finely chopped
  • Salt & pepper
  1. Preheat oven to 200 C.
  2. Slice the acorn squash in half horizontally and scrape out the seeds then place the four halves on a tray and bake for 15 minutes or until flesh is tender. Reduce the oven temperature to 180 C
  3. Cook the wild rice according to instructions, drain and set aside.
  4. In a frypan over medium heat cook the guanciale for 2 minutes, then add the chestnuts and onion and cook for a further 3 minutes. There should be sufficient fat from the guanciale to fry the ingredients, if not add a little extra virgin olive oil.
  5. Add the garlic and the swiss chard to the pan and stir until the chard is wilted.
  6. Combine the wild rice with the ingredients in the pan and combine well.
  7. Spoon the stuffing mixture into each acorn squash shell then return the squash to the oven and warm through for ten minutes.

Serves 4 as a starter or as a side.

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