Tuesday, November 9, 2010

Move over butternut!

Move over butternut, there’s a new squash in town! I love winter squash, in every shape and every form and my latest discovery is delicata squash – its delicious and sweet and small, which makes it easy to cut, clean and you can even eat the skin!

This dish integrates squash with one of my favorite cozy hearty combos – white beans and greens. I cooked the white beans in my pressure cooker but canned would work great. Feel free to change up the type of squash, too (any winter squash would work), and the greens (chard, spinach, collards). This dish is gluten free and vegetarian, and could be vegan by simply leaving out the parmesan cheese.

Delicata Squash Stuffed with White Beans and Kale
Serves 4-6 as main dish, depending on the size of the squash.
Takes about 50 minutes from start to finish

1 tbsp extra virgin olive oil
1/2 cup onions, diced
1 garlic clove, minced
1 bunch or 4 cups kale, chopped
2 cups white beans, canned or previously cooked
1/2 cup vegetable broth
1/3 cup grated parmesan cheese (optional)
1/2 tsp sage, dried
1/2 tsp thyme, dried

Preheat oven to 375. Carefully cut delicata in half lengthwise, season with S&P and place in deep baking dish. Pour 1/4 cup of water in dish and cover with tin foil. Roast in oven for 20-25 minutes while preparing filling. In large saucepan saute chopped onion and minced garlic in olive oil until soft. Add chopped kale and 1/4 cup of broth. Cover and cook until kale is tender, about 10 minutes. Add beans and remaining 1/4 cup broth to kale mixture. Cook over low heat to warm the beans and stir to desired consistency (I like the beans to be broken up a bit). Add sage and thyme and season with S&P. Add 1/4 cup of parmesan cheese (optional) and stir to combine. Remove squash halves from oven, pile the kale and bean mixture in and top with a pinch of parmesan cheese. Return to oven (don't cover it this time) and cook stuffed squash for 10 more minutes, or until parmesan cheese is golden.