I made these stuffed squash over a week ago. Maybe even two weeks ago. I think that butternut and delicata are now tied as my favorite squash. Butternut is more versitile, but I do love the creamy, slightly sweet flavor of the delicata squash. A hearty filling of beans and greens and a little cheese made these squash a full meal in one. I found the recipe here and changed up the kind of beans I used.
- 2 delicata squash – cut in half and scooped out
- 1 clove garlic – minced
- 1 can garbanzo beans – drained and rinsed
- 4 large handfuls of greens (kale or spinach)
- dried sage
- 1/2 C. breadcrumbs
- 1/4 C. Parmesan – grated
Start by roasting the squash. Heat the oven to 350. Place the squash, cut side up, on a baking sheet. Spray with olive oil and sprinkle with a little salt and pepper. Roast for about 45-60 minutes, until the squash is fully cooked (check with a fork).
Next, make your filling. Saute garlic in a little olive oil. Do this for about 30 seconds before throwing in the beans and greens. Season with sage, salt and pepper. Turn off heat and mix in 1/4 cup bread crumbs and the cheese.
Fill the squash with the mixture and top with a little bread crumbs and cheese if you’d like. Return to the 350 oven for 15 minutes. Serve warm.
Notes: Chris told me that he’s never very excited about stuffed squash, until he starts to eat it. I, on the other hand, was very excited about this recipe even before I tasted it. It’s so simple and a perfect vegetarian meal with a side salad.
Servings: 4 squash halves – 2 large entrees if you’re very hungry.