Baked Delicata Squash with Kale and Beans
2 pounds delicata squash
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 clove garlic, minced
½ cup water or Vegetable Broth
1 (15-ounce) can cannellini beans, rinsed and drained
4 cups chopped kale, stems removed
½ teaspoon dried thyme
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
Preheat oven to 375 degrees. Cut squash in half lengthwise, and scoop out seeds (a small ice cream scoop works well). Place halves, cut side down, in a 9 x 13-inch baking dish. Pour in water to 1/4-inch deep. Bake 35-40 minutes.
Remove from oven until cool enough to handle. While you are waiting, heat olive oil in large skillet over medium heat. Add onions, and cook about 5 minutes or until soft and translucent. Stir in garlic, and cook 30 seconds, stirring constantly so garlic doesn’t burn. Pour in water or broth, beans, kale, thyme, and parsley. Stir well, and cover. Cook 3-5 minutes or until kale is slightly wilted.
Lay squash halves cut side down on a cutting board. Slice from top to bottom, following the ribs, to make wedges. Use a paring knife to remove skin. Cut wedges into 1-inch cubes, and add to skillet. Cook 5 more minutes, and serve.
Yield: 6 servings (serving size: about 1 cup)
- Use butternut squash instead of delicata squash.
- Substitute great northern beans for cannellini beans.
- Use fresh spinach instead of kale.