Kale and Wild Rice–Stuffed Winter Squash

Extra virgin olive oil

acorn squash, cut in half and seeded

Sea salt and freshly ground black pepper

wild rice

shallot, chopped fine

Tuscan kale leaves, ribs removed and leaves chopped fine

Dijon mustard

Zest of 1 lemon

fresh flat-leaf parsley leaves, chopped

toasted walnuts, chopped

grated Pecorino Romano