I just had to let “y’all” know about a GREAT recipe for the Delicata Squash… included below – and here is the link: from Eggs on Sunday I made it this evening and it was fabulous! I did not have fresh sage so I used dried. I used some of the greens from this week’s basket and kale and collards leftover from prior week. Thought you might want to share it with others.
YumYum! It is so great to be challenged in such a healthy way! Almost every week I have an opportunity to try some new recipe! I am grateful for you and for Flagler Organics!
PS – Sharon and Gregory loved the squash too – Sharon had to eat the stuffing separate from the squash… the squash was “too sweet” she said. So after eating the filling she scooped out the squash and fixed it like a sweet potato – added cinnamon!
Roasted Delicata Squash Stuffed with White Beans, Greens & Sage
- 2 organic delicata squash, halved and seeds scooped out (you can save them and roast them for snacking!)
- 1 large garlic clove, minced
- extra-virgin olive oil
- 1 15-oz can small white beans (such as navy beans), drained and rinsed
- about 4 large handfuls organic greens – baby spinach, chopped chard, chopped collards, etc. – washed and spun dry
- 1 tablespoon minced fresh sage leaves
- 1/2 cup fresh breadcrumbs
- 1/4 cup grated parmesan cheese
- Preheat oven to 350 degrees. Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and set aside.
- Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant. Add the greens and saute until wilted. Now add your drained, rinsed white beans and continue cooking the mixture until the beans are heated through. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.
- Now you’ll fill the squash halves: first, preheat the oven to 425 degrees F. In a small bowl, mix together the breadcrumbs and grated parmesan cheese. When the bean and green mixture has cooled slightly, stir half of the breadcrumb mixture into it — this will help bind the filling together slightly. Divide this filling mixture between the cooked squash halves, mounding it in each.*
- Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle some olive oil over the top of each squash half. Return the pan to the oven and bake the squash halves until the topping is golden, about another 15 minutes or so (check a little bit before so the topping doesn’t burn.
*If you have any filling mixture left over, it makes a great lunch dish: spread it in an individual gratin dish, top with another dusting of breadcrumbs and parmesan cheese, drizzle some olive oil over the top, and bake in a 425 degree F oven until the topping is golden. It’s great by itself or spooned onto some crusty bread – yum!