Stuffed Delicata Squash with Toma
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.