White Bean and Kale Stuffed Delicata Squash,”I found this recipe on www.cooklocal.com
The recipe is adapted from Eggs on Sunday
2 medium Delicata squash
Salt and pepper
Lightly flavored oil of your choice- vegetable or olive oil
2-3 cloves of garlic, minced
10 oz white beans, cooked
1 bunch of kale, stems removed and torn into chunks
1 Tbsp sage leaves, minced
4 Tbsp breadcrumbs
1/4 cup Parmesan cheese
Preheat the oven to 350° F.
Cut the squash in half lengthwise and scoop out the seeds. Brush your oil over the insides of the squash and season with salt and pepper. Bake in the oven until just tender (make sure they arenít so soft they are falling apart).
During the last 15 minutes of cooking, assemble the filling. In a large saute pan, heat the oil over medium heat. Add the garlic and cook for 1 minute. Turn the heat up to medium-high and add the kale. Cook for 3 minutes, stirring constantly. Turn the heat back down to medium and add the white beans and sage. Season with salt and pepper and set aside until the squash is done.
Remove the squash from the oven. Fill with the kale and white bean mixture. Mix the Parmesan and bread crumbs together and top the stuffed squash with the mixture. Bake for another 10 minutes, or until the Parmesan is melted and the stuffing is heated through.
Serve and enjoy.
