In winter squash season, it seems butternut gets all the love while acorn squash gets passed by. Alon Shaya, chef-owner of
Acorn Squash with Pomegranate and Kale TabboulehHands-on: 25 min.Total: 1 hr. 40 min.
This is a fun dish to "carve" at the table, as each person gets one wedge to enjoy as a side dish. For an entrée take, give each person half a squash.
2 acorn squash3 tablespoons olive oil, divided1 teaspoon pumpkin pie spice, divided1 teaspoon kosher salt, divided¼ cup boiling water2 tablespoons uncooked bulgur5½ tablespoons fresh lemon juice, divided¼ teaspoon freshly ground black pepper1 cup thinly sliced stemmed green kale1 cup thinly sliced stemmed red kale½ cup pomegranate arils¼ cup finely chopped red onion3 tablespoons sliced almonds, toasted½ cup tahini1 garlic clove, minced2 tablespoons pomegranate molasses
1. Preheat oven to 350°.
2. Slice tops off squash, and reserve. Scoop out seeds and membranes; discard. Brush insides of squash evenly with 1 tablespoon olive oil. Sprinkle insides with ½ teaspoon pumpkin pie spice and ½ teaspoon salt. Place squash and squash tops on a baking sheet; bake at 350° for 55 minutes or until tender.
3. Combine ¼ cup boiling water and bulgur in a small bowl; cover tightly with plastic wrap, and let stand 20 minutes. Fluff bulgur with a fork.
4. Combine ¼ cup lemon juice, remaining ½ teaspoon pumpkin pie spice, remaining ½ teaspoon salt, pepper, and remaining 2 tablespoons olive oil in a medium bowl, stirring well with a whisk. Add kale, bulgur, pomegranate arils, red onion, and toasted almonds to bowl; toss well to coat.
5. Combine tahini, remaining 1½ tablespoons juice, and garlic in a small bowl. Spread tahini mixture evenly around insides of cooked squash. Divide kale mixture evenly between squash. Drizzle evenly with pomegranate molasses.
SERVES 8 (serving size: ¼ stuffed squash)CALORIES 250; FAT 14.4g (sat 1.9g, mono 7.4g, poly 4.4g); PROTEIN 5g; CARB 29g; FIBER 3g; CHOL 0mg; IRON 2mg; SODIUM 257mg; CALC 104mg
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