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Stuffed Delicata Squash

 

Stuffed Delicata Squash with Toma

Serves 6

 

1 ½ cups wild rice

2 teaspoons kosher salt, divided

6 delicata squash

3 tablespoons olive oil

1 shallot, minced

3 cloves garlic, minced

1 bunch kale, cleaned, stems removed and thinly sliced

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh sage

3 tablespoons butter

½ cup shredded Point Reyes Toma

Fresh parsley, chopped, for garnish

 

In a medium pot, combine 1 ½ cups wild rice, 3 ½ cups water, and 1 teaspoon kosher salt. Bring to a boil, then simmer for 45 to 50 minutes until tender. Let sit for 10 minutes then drain any remaining liquid.

 

Preheat oven to 400°F. Wash the squash, then cut each in half from end to end and scoop out the seeds with a spoon. Rub each squash lightly with olive oil on both sides and sprinkle with a pinch of salt. 

 

Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for about 25 to 30 minutes, until tender when poked with a fork.  Remove from oven, flip squash over (cut side up) and set aside.

 

Melt 3 tablespoons butter over medium-high until melted. Lower heat to medium, add shallot and garlic, and sauté until the shallot begins to soften, 3-4 minutes.  Add kale, thyme and sage and sauté a couple more minutes, until kale is just wilted. Add the wild rice, a pinch of salt and a pepper.  Taste and adjust seasonings, as necessary.

 

Remove rice from heat and spoon evenly into the squash. Top with shredded Toma.  Return to oven for 5-7 minutes, until Toma is hot and bubbly.  Garnish with fresh parsley. 

 

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