Wednesday, November 23, 2011

Baked winter squash with kale and beans

Another in my "stuffed squash" series: baked winter squash with kale and white beans. It's another CSA recipe, so I'm including it here:
  • 1 medium acorn squash, halved and seeded (roast the seeds separately!)
  • 2 tbsp. olive oil (divided)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tbsp. water
  • 1 tbsp. tomato paste (keep a tube on hand, it's easier to use small amounts)
  • 1 bunch kale leaves, de-stemmed and chopped
  • 15 oz. can white beans (cannellini, white kidney, etc.)
  • 1/4 cup chopped kalamata olives
  • 1/3 cup coarse dry bread crumbs
  • 1/3 cup grated parmesan cheese
Cut squash in half and scoop out seeds.

Preheat oven to 350 degrees, place squash in a shallow baking pan or sheet, cut-side down. Bake in preheated oven for 30 minutes or until tender.

While squash is baking, cook filling. Over medium heat, place 1 tbsp. olive oil in large skillet. Add onion to the skillet and stir until the onion starts to brown. This should take 2-3 minutes. When the onion is browned, add in the garlic and stir for a minute. Then add the water, tomato paste, salt, and pepper. Add in the kale, cover, and cook for 3-5 minutes. Stir in white beans and olives and cook for another 1-2 minutes.

(This may create much more filling than you can stuff into the squash, but you can just serve the rest of the filling as a side, as it is delicious.)

Remove the squash from the oven when it is done cooking and turn off the oven heat. Combine bread crumbs, parmesan, and the remaining tablespoon of olive oil. Turn each squash over and fill each half with filling, then sprinkle with bread crumb mixture. Turn on the broiler and broil for 1-2 minutes, until the bread crumbs are browned.

This was delicious, yet again. You can see what the filling looks like on the side, as I had a lot left over. The filling was great as a side dish, also, in case you ever want to make this sans squash!

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