10 November 2009

Stuffed Delicata Squash

Ingredients: Delicata squash (1 squash serves 2)
Olive and truffle oil
Canned white beans
Panko breadcrumbs

Carefully cut squash in half lengthwise. Bake at 350 cut-side up for 30 mins. Scoop out seeds etc and set aside. Sautee 1-2 cups finely chopped kale with 2 minced cloves garlic and 1/2 a minced onion. Mix in 3/4 can drained and rinsed white beans and mush them just a little bit. Mix in some grated parmesan and maybe 1 tsp. of truffle oil. Top with panko bread crumbs and drizzle a little olive oil on top. Bake at 425 for 30 mins and serve with a complimentary salad. Beets, sungolds and arugula shown here. Thanks to Lisa for the inspiration for this one.

1 comment:

kg said...

I want this too. I think you made something similar last year with big patty pans that we're really yummy, yes? Dinner time!