Monday, November 7, 2011

Acorn Squash Stuffed with Kale and white beans

   I normally only post my own creations, but this recipe, adapted from eatingwell magazine, has been one of our favorites this fall, so I decided to post it for you all. It goes great with a apple/mixed green/goat cheese salad. Hope you all enjoy as much as I did!


  • 2 medium acorn squash, halved and seeded
  • 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
  • salt and pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons water
  • 1 tablespoon tomato paste
  • 8 cups chopped kale (may sub chard)
  • 1 1/2 cups cooked great northern beans (or one can)
  • 1/4 cup chopped kalamata olives
  • 1/3 cup grated Parmesan cheese
  • Directions:
  • 1. preheat oven to 350 degrees. Cut squash in half and remove flesh/seeds. Rub inside of squash with salt, pepper, and tablespoon EVOO. Place cut side down in baking dish and bake about 45 min, until squash is tender.
  • 2. Meanwhile, heat remaining oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and 1/4 teaspoon each salt and pepper. Stir in kale and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.
  • 3. Position rack in center of oven; preheat broiler.
  • 4. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with parmesean. Broil in the center of the oven about 3-5 min.

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