by Sulaiha Schwartz
Stuffed Delicata Squash
- 2 delicata squash
- 2-3 large minced garlic cloves
- olive oil
- 2 cans of white beans (navy beans or kidney beans), drained and rinsed
- about 2 large handfuls of chopped greens – (I used rainbow chard, but any greens like baby spinach, chopped collards, or a combo of them all would be great!)
- about 1 cup of chopped mushrooms
- 1 tablespoon minced fresh rosemary leaves
- 1/2 cup fresh breadcrumbs
- 1/4 cup grated parmesan cheese
Preheat oven to 350 degrees. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surfaces with some olive oil, and season with salt and black pepper. Bake in the oven until they are tender when pierced with a knife or fork. Usually takes 45 minutes depending on the thickness of the squash. When they are cooked, remove them from the oven and set aside.
While the squash are baking, make your filling: Heat a little olive oil in a saute pan over medium heat until hot, then add the minced garlic and saute with the mushrooms until garlic is fragrant and mushrooms are mostly cooked. Add the greens and saute until wilted. Then, add your white beans and continue cooking the mixture until the beans are heated through. Stir in the chopped rosemary, season to taste with salt and pepper. Set aside to cool slightly.
Now you’ll fill the squash halves: First, preheat the oven to 425 degrees. Scoop the bean mixture into the squash halves. In a small bowl, mix together the breadcrumbs and grated parmesan cheese. Sprinkle the breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle some olive oil over the top of each squash half. Bake the squash halves until the topping is golden brown. Keep checking on them to make sure they don’t burn–it should take about 15-20 minutes to brown.
Balsamic Brussels Sprout
- 1 pint of brussels sprout
- 1 cup of sliced mushrooms
- 2 cloved (minced) garlic
- 1 1/2 Tablespoons Balsamic Vinegar
- Olive Oil
Cut the brussels sprout in half and steam them until tender. In a separate pan, saute the garlic and mushrooms in olive oil until well cooked.
Drain the cooked brussels sprout, add them to to the mushrooms and continue to cook for another 1-2 minutes. Add balsamic vinegar, salt and pepper to taste.