Ingredients
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1 kabocha squash or acorn squash
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1 cup long-grain rice (cooked)
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1 cup diced fire-roasted tomatoes
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1/2 cup pecans
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1/4 cup raisins
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2 tablespoons nutritional yeast
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1/8 teaspoon chipotle
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1/8 teaspoon cinnamon
Directions
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Cut the squash in half through the stem end and scrape out seeds and goop. Put cut-side down on a microwave-safe plate. Cover with a sheet of waxed paper and microwave on high until the orange flesh is fork-tender, about 8 minutes.
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Roughly chop the pecans and mix remaining ingredients in a microwave-safe bowl.
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When squash is done, take it out and cover it and the waxed paper with a clean towel to keep it warm. Microwave the filling on high until hot (about 4 minutes).
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Spoon filling into squash and top with a pecan half and serve hot.
Suggested Pairing & Notes:
WALT Shea Pinot Noir
This Oregon Pinot is a standout, beautifully pairing with the warmth and richness of the stuffed kabocha squash. We’re fortunate to source fruit from Dick and Deirdre Shea, pioneers of grape growing in Willamette Valley — their vineyard’s unique soils and aspect produce wines of exceptional depth and concentration, making every sip a perfect complement to this festive dish.
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Fruit-forward harmony – Strawberry, raspberry, and ruby grapefruit notes echo the sweet raisins and tomatoes, creating a playful balance.
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Earthy complement – Subtle sous bois and rose petal nuances enhance the roasted squash and nutty pecans.
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Textural match – Supple, layered mouthfeel mirrors the creamy rice and tender squash for a seamless bite.
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Balanced finish – Bright acidity and structured finish refresh the palate against the richness of the dish, making it ideal for a holiday table.