Roasted Delicata Squash Stuffed with White Beans, Greens & Sage
Roasted Delicata Squash Stuffed with White Beans, Greens & Sage
By Amy Maltzan
Slice these boats on the diagonal and you have a great appetizer for your next Finger Lakes wine tasting party. 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.
Serves 4
2 delicata squash, halved and seeded
1 large garlic clove, minced
Extra-virgin olive oil
1 15-oz can small white beans (such as navy beans), drained and rinsed (or you can use dry local beans)
About 4 large handfuls 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 squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle surfaces with some olive oil, season with kosher salt and freshly ground black pepper, and bake until the flesh is tender when pierced with a knife or fork, about 1 hour.Remove squash halves from oven and set aside.
Meanwhile, make the filling: heat 1-2 tablespoons extra-virgin olive oil in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant. Add greens and saute until wilted. Add white beans; continue cooking mixture until 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.
Preheat oven to 425 degrees. In a small bowl, mix together breadcrumbs and grated parmesan cheese. When the bean and green mixture has cooled slightly, stir half the breadcrumb mixture into it to make the filling, then divide this filling mixture between the cooked squash halves, mounding it in each.
Sprinkle remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle some olive oil over top of each squash half. Return pan to oven and bake squash halves until topping is golden, another 15 minutes or so (check a little bit before so the topping doesn’t burn.)
Amy Maltzan is the Seasonal Cooking columnist for Edible Finger Lakes and blogs at Eggs on Sunday.
