Black Rice and Kale with Acorn Squash
"This bowl with roasted acorn squash, pecan nuts, kale, and black rice is the perfect fall bowl! It’s warm, delicious, comforting and very simple to make."
-- @tastyandfrenchy
More from @tastyandfrenchy


Prep time 15mins
Cook time 40mins
Serves or Makes: 4


  • 1 small acorn squash
  • 1 cup black rice, uncooked, rinsed
  • 1/ 2 pound kale
  • 1/ 2 cup pecan
  • 4 tablespoons olive oil
  • Salt and pepper, to taste


  • Step 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.

  • Step 2

    Rinse and cook the black rice. Follow the instructions on the packet (it’s about 20-25 minutes).

  • Step 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.

  • Step 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.