Ingredients
2 delicata squash, halved and seeds scooped out
1 large garlic clove, minced
extra-virgin olive oil
1 15-oz can small white beans, drained and rinsed
About 4 large handfuls greens – baby spinach, chopped swiss chard, etc. – washed and spun dry
1 tablespoon minced fresh sage leaves
1/2 cup fresh breadcrumbs
1/4 cup grated parmesan cheese
Directions
- Preheat oven to 350°F.
- Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle with olive oil, and season with salt and pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove from the oven and set aside.
- Meanwhile, make your filling: heat a little olive oil (about 1-2 Tbsp) in a sauté pan, then add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the greens and sauté until wilted.
- Add beans and continue cooking the mixture until the beans are heated through.
- Stir in the sage, season to taste with salt and pepper, and set aside to cool slightly.
- Preheat the oven to 425°F.
- In a small bowl, mix together the breadcrumbs and grated parmesan cheese.
- When the bean and green mixture has cooled slightly, stir half of the breadcrumb mixture into it — this will help bind the filling together slightly. Divide this filling mixture between the cooked squash halves, mounding it in each.
- Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle some olive oil over the top.
- Return the pan to the oven and bake the squash halves until the topping is golden, about 15 minutes.