Tis the season for squash and, depending how you feel about squash, this good be a good thing or a not-so-good thing. We are mixed over here on the circle. I love velvety autumn squash soup, roasted butternut tossed into a fall inspired salad, and can even get on board with Deb Perelman’s spaghetti squash taco if it has the extra kick of cayenne pepper. A couple of weeks ago we received four lovely acorn squash in our farm-delivered Veggie Crate. One week after that, we received four more. Yikes! Did I mention that the kids aren’t huge squash fans? That said, they will devour some white beans, whatever the add-in. This time I opted for kale and tomatoes with a touch of lemon. I think you will like how the citrus juxtaposes the sweetness of the squash.
Stuffed Acorn Squash
4 acorn squash, halved, seeds removed
3 tblsp olive oil
2 cloves garlic, crushed
1 can cannellini beans, drained
1 can petite diced tomatoes with juice
6 cups chopped kale or swiss chard
1 tblsp fresh lemon juice (for extra citrus, add a tsp of lemon zest)
1/4 cup white cooking wine
1/2 cup freshly grated pecorino Romano cheese
Salt and freshly cracked pepper to taste
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Slice the squash in half and spoon out the seeds and pith. Place them face down on the lined baking sheet and roast for about 35 minutes, or until a fork can easily be inserted into the skin and flesh. While they roast, heat the olive oil in a large saute pan over medium heat. Add the garlic and saute for 3-4 minutes until tender, never burnt. Add the drained beans, can of diced tomatoes and continue to saute for about 10 minutes until the beans begin to soften and can be smashed a little with the back of your spoon. Add the kale and stir to coat with bean and tomato mixture. Once it is wilted, add the lemon juice and the zest if you opted for it. Stir in the white cooking wine, increase the heat a little and reduce the wine by about half. Season with salt and freshly cracked pepper to taste. Turn off the heat and fold in half of the Romano cheese. Remove from the heat.
Remove the squash and arrange them in a baking dish cut side up. Reduce the heat in your oven to 325 degrees. Fill each one with a heaping amount of the filling and top them with the rest of the cheese. Bake, uncovered for 20 minutes.
I serve these with a greens salad and slice of crusty bread if it is available. They reheat perfectly for lunch the next day.