Don’t you wish Thanksgiving would just take care of itself? Well, if you live near the Hamptons, it can. South Fork & Spoon food concierge has teamed up with ANGO farm-to-fork catering to provide the ultimate holiday delivery service: They will come to your home, set the table, arrange flowers throughout your house, and bring you a full menu of food, wine and alcohol that is local and organic. All you have to do is sit there and eat – wow!
If you don’t live in New York, don’t worry; you may not get the full delivery service, but you can replicate one of their signature vegan Thanksgiving dishes with this recipe:
Stuffed Acorn Squash
Recipe from South Fork & Spoon + Ango
Yields: 8 servings
4 Acorn Squash, ideally 1-2 lbs each, halved lengthwise and seeds removed
5 teaspoons or more to taste, Salt
2 teaspoons, Ground Black Pepper
2 cups wild rice
3 oz Grapeseed oil
1 teaspoons fresh ground pepper
1 Tablespoons minced garlic
2 cups thinly sliced shiitake mushrooms (stems removed)
4 cups cleaned and rough chopped kale
2 Tablespoons toasted sesame seeds
2 Tablespoons chiffonade ( cut like ribbons) mint leaves
Medium sized pot
Fine meshed strainer
1) Pre heat the oven to 475
2) In fine meshed strainer, place rice and run under cold water until clean.
3) In medium sized pot, add rice + 2 t of salt + 4 cups of cold water. Cover the pot with a lid and bring to a boil on high heat. Once boiling, reduce heat until rice is simmering. Simmer for 30-45 minutes or until the rice has absorbed the water and is cooked. (Note: rice can be cooked up to two days in advance)
4) On baking sheet, place squash flesh side up and rub with 1 oz grapeseed oil + 2 t of salt + fresh ground pepper. Place in the oven and bake for 25-30 minutes or until tender. Use a fork to test for tenderness.
5) In a separate sauté pan heat 1 oz grapeseed oil on medium-high heat. Add shiitake mushrooms + garlic + 1Ž2 t of salt and sauté until mushrooms are cooked but not browned. Remove from heat and place in large bowl.
6) In the same sauté pan used for the mushrooms, heat 1 oz of grapeseed oil on medium-high heat. Add kale + 1Ž2 t of salt and cook quickly using tongs or a spatula. Keep the kale moving so it doesn’t brown. Once wilted, remove and place in bowl with shiitake mushrooms.
7) In bowl, add cooked wild rice + sesame seeds and mix together.
8) Taste rice mixture and season accordingly
9) Fill the cooked squash halves with the rice mixture. Garnish with mint