Kale and Wild Rice–Stuffed Winter Squash

Ingredients

• Extra virgin olive oil
• 2 acorn squash, cut in half and seeded
• Sea salt and freshly ground black pepper
• 1 cup wild rice
• 1 shallot, chopped fine
• 6 Tuscan kale leaves, ribs removed and leaves chopped fine
• 1 teaspoon Dijon mustard
• Zest of 1 lemon
• Handful of fresh flat-leaf parsley leaves, chopped
• ¼ cup toasted walnuts, chopped
• 2 tablespoons grated Pecorino Romano

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