Here is the recipe that won the final round of the 2021 Nativo Ambassador Competition!

Our Ambassadors did a magnificent job and here is the recipe of Frank @bigtastybbq ! Follow him on Instagram for more ideas!!

Enhance your culinary talent with Nativo Spices.

Ingredients:

• 1/4 tsp Nativo Thai Chili Salt

• 1 Acorn Squash - halved, seeds scooped out

• 1 tsp Olive Oil, divided

Stuffing Ingredients:

• 1/2 tsp Nativo Thai Chili Salt

• 2 tsp olive oil

• 2 oz prosciutto, sliced into 1/8" slivers

• 1 cup sweet onion, chopped

• 1/4 cup celery, diced

• 4 oz shiitake mushrooms, rough chopped

• 1 TBS minced garlic

• 1 tsp fresh thyme leaves

• 1 cup fresh baby kale, chopped

• 2 TBS flat parsley, chopped

• 1/2 cup wild rice, cooked

• 1/4 cup dried cranberries

• 1/2 tsp black pepper

Maple Pomegranate Syrup Ingredients:

• 1/2 cup maple syrup

• 1/8 cup pomegranate juice

• 1/4 cup dried cranberries

Roasting the Acorn Squash:

• 1) Heat oven to 425 degrees

• 2) Brush cut faces of acorn squash with olive oil

• 3) Sprinkle with 1/4 tsp Nativo Thai Chili Salt

• 4) Place the acorn squash face down on a parchment-lined baking sheet and roast for approx. 20 minutes.

Making the Stuffing:

• 1) In a heavy-bottomed skillet, fry the sliced prosciutto until it starts to crisp up. Remove from skillet.

• 2) On medium heat, add the olive oil, onion, and celery and cook until they start to turn translucent.

• 3) Add mushrooms and cook for 3-4 minutes.

• 4) Add the garlic and thyme and cook for 1 minute.

• 5) Add the kale and cook until it just starts to wilt.

• 6) Remove from heat and add the Nativo Thai Chili Salt, parsley, wild rice, black pepper, dried cranberries, and the fried prosciutto.

• 7) Stir to combine.

Making the Maple Pomegranate Syrup

• 1) In a small saucepan, add maple syrup, pomegranate juice, and dried cranberries.

• 2) Simmer under low heat (stirring occasionally) until the mixture is reduced to at least half its original volume. You want the consistency to coat the back of a spoon. It will thicken more on cooling.

Assembly:

• 1) Add about 1/2-3/4 cup of the stuffing into the cut sides of the acorn squash.

• 2) Return these to the 425-degree oven and cook for an additional 10 minutes.

• 3) Remove from oven and drizzle with maple pomegranate syrup

¡SERVE AND ENJOY!