From the Your Nuts, New Mexico article in the November 2016 issue.
New Mexico chefs have devised various ways to bring the piñon nut’s mellow flavor into main dishes, sides, and desserts. We asked a few for recipes that could elevate a Thanksgiving feast. If New Mexico piñons aren’t available, you can substitute other varieties, which are generally available at grocery stores already shelled.
Stuffed Acorn Squash
Recipe courtesy of Chef Travis Tegreeney of Y’aak’a Café at Acoma Pueblo.
2 acorn squashes
Salt, pepper, and ground coriander to taste
3 cups chicken stock
1 1/2cups wild rice
1/2 cup piñon nuts
- Halve the acorn squash lengthwise and scoop out seeds. Brush the flesh with olive oil and sprinkle lightly with salt, pepper, and coriander.
- Place in 350° oven for 35–40 minutes until fork-tender.
- Meanwhile, bring the chicken stock to a rolling boil, add the wild rice, and season with salt and pepper. When the mixture returns to a boil, reduce heat, cover, and simmer for 40 minutes until tender.
- Heat a sauté pan on medium, add piñon nuts, and cook for 3–4 minutes, stirring occasionally to avoid burning. Remove from heat when the nuts are lightly toasted. Add to wild rice.
- Stuff rice mixture into cooked squash and serve. Optional: Top with your favorite chile sauce.