Acorn squash stuffed with beans and chard

October 7, 2014
Acorn squash stuffed with beans and chard


Author Notes: This fall/winter recipe comes from an old "Eating well" magazine that I happened to have lying around. I have changed it quite a bit, roasting the squash halves instead of microwaving, upping the onions and, garlic and beans and adding warm Indian spices to add extra flavor. Topped off with a breadcrumb, cheese, herb and pine nut mixture, this is perfect comfort food for a chilly evening. It could be a side dish or even a main - in that case, a salad and glass of wine would round out this aromatic, nourishing, absolutely delicious mealshailini sisodia

Serves: 4 - 6 people

Ingredients

  • 2 acorn squash
  • 2 cups onion chopped
  • 2 garlic cloves
  • 3 tablespoons oil
  • 2 tablespoons tomato paste
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 8 cups swiss chard leaves, chopped
  • 3 1/2 cups white beans ( eg cannelini)
  • 3 tablespoons kalamata olives, chopped
  • half cup breadcrumbs ( regular or panko)
  • half cup grated fresh parmesan cheese
  • 4 tablespoons chopped fresh parsley or cilantro
  • 2 tablespoons pine nuts
  • 1 teaspoon chili flakes - or more, to taste
  • half teaspoon salt
  • half teaspoon pepper
In This Recipe

Directions

  1. Cut acorn squashes in half ( easier cutting - pierce in several places with a fork and microwave 1 minute, then cut a small slice off the bottoms so they rest flat. Scoop out flesh, leaving about 1/2 inch shell. Brush with 1 tbsp. oil, sprinkle with salt and pepper ( about 1/4 tsp. each) and roast cut side down, about 20 -25 mins until fork tender ( 350 degrees) Set aside In large skillet, heat 1 tbsp. oil and sauté onions about 5 mins. Add squash flesh and garlic, cook another 5 mins. or so. Stir in water, tomato paste ,1/4 tsp each salt and pepper, the cumin and coriander and the chili flakes and cook another 10 mins. Add a little water if it sticks to the pan. Stir in chard, cover and cook till tender, another 5 - 7 mins. Stir in beans and olives, cook till heated through, 3 - 4 mins. Remove from heat. Combine breadcrumbs, cheese and 1 tbsp. oil. Fill each squash half with about I cup of chard mixture - Place in a baking pan or sheet. Sprinkle each squash half with the breadcrumb mixture, a tbsp. of fresh cilantro or parsley and 1/2 tbsp. pinenuts. Broil in oven center till breadcrumbs are browned, or roast at 350 for about 7 - 10 mins.

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