WHITE BEAN AND KALE STUFFED DELICATA SQUASH
Steps:
- Prepare the Squash 1. Preheat the oven to 350. 2. Cut the squash in half lengthwise and scoop out the seeds. 3. Brush your oil over the insides of the squash and season with salt and pepper. 4. Bake in the oven until just tender (make sure they aren't so soft they are falling apart). During the last 15 minutes of cooking, assemble the filling. 1. In a large saute pan, heat the oil over medium heat. Alternately, cook pancetta or guanciale for 10 minutes to render the fat. Use fat to cook remaining stuffing. 2. Add the garlic and cook for 1 minute. 3. Turn the heat up to medium-high and add the kale. 4. Cook for 3 minutes, stirring constantly. 5. Turn the heat back down to medium and add the white beans and sage. 6. Season with salt and pepper and set aside until the squash is done. Stuff the squash 1. Remove the squash from the oven. 2. Fill with the kale and white bean mixture. 3. Mix the Parmesan and bread crumbs together and top the stuffed squash with the mixture. 4. Bake for another 10 minutes, or until the Parmesan is melted and the stuffing is heated through. 5. Serve and enjoy.
DELICATA SQUASH SALAD WITH KALE AND CRANBERRY BEANS
From Whole Living. I used peanut oil and light balsamic vinegar. I didn't end up with enough dressing to wilt the kale, so I just stuck it all in the microwave for a couple of minutes. It's also good cold, as it turns out; I had to refrigerate it overnight.
Provided by brokenburner
Categories Vegetable
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- 1.Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.
- 2.Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 535.4, Fat 6.4, SaturatedFat 1.1, Sodium 615.6, Carbohydrate 98, Fiber 30.4, Sugar 14.8, Protein 28.1
ROASTED DELICATA SQUASH STUFFED W/ BEANS & SPINACH
Delicata Squash is so easy and versatile. This is is one of the fancier recipes I make. It gets eaten faster than I can bake it.
Provided by Feeding my Family
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Place the squash halves (cut side up) on a sheet pan or in a baking dish.
- 3. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper.
- 4. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour.
- 5. Remove the squash halves from the oven and set aside.
- 6. 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.
- 7. Add the greens and saute until wilted.
- 8. Add beans.
- 9. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.
- 10. Stir in the breadcrumbs and nutritional yeast.
- 11. Fill the squash halves with the bean mixture.
- 12. Cook for 15 minutes at 425.
- 13. Enjoy!
Nutrition Facts : Calories 220.8, Fat 2.1, SaturatedFat 0.4, Sodium 122.4, Carbohydrate 38.5, Fiber 9.5, Sugar 1.2, Protein 14.9
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