Acorn squash bowl with black rice and kale

Acorn squash bowl with black rice and kale

  • Author: Mary
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 4 pers 1x
  • Category: Warm bowl


Delicious warm bowl for fall with squash, simple, delicious and healthy. 



  • 1 acorn squash
  • 1 cup raw black rice
  • 1/2 lb kale
  • 1/2 cup pecan
  • 4 tbsp olive oil
  • Salt and pepper


  1. Rinse and cut the acorn squash in slices. Brush all the pieces with 2 tablespoons of olive oil, salt and pepper. Place in the oven for 40 minutes at 400°F.
  2. Rinse and cook the black rice. Follow the instructions on the packet (it’s about 20-25 minutes).
  3. Rinse the kale and remove the leaves. Cook them with olive oil with a pinch of salt in a nonstick pan for 2 minutes. Them remove from the heat and add the pecan, sauté for 3-5 minutes.
  4. When the acorn squash is ready and soft inside, serve. Start with black rice, kale, acorn and pecans on the top. Salt and pepper if you want.

Keywords: bowl, squash, fall, black rice