Delicata Squash… Oh My.

Print PDF

Can you stand to read one more time while I wax rhapsodic about the buying club? This week, we had some beautiful squash, delicata squash.  I’d never heard of it before, but they were so pretty!

Hello Gorgeous, right?

As always, Annie sends out a newsletter that has the items that we expect this week, as well as ideas for how to use some of the more interesting and unusual items.  It directed me to a website that had a recipe for the squash and kale that really piqued my interest.  Apparently she got the idea here and switched it up to suit her needs.  I, as always, did the same.

Here’s mine:
Pre-heat oven to 350.  Split and remove the seeds from the squash.

Spray with some olive oil and sprinkle salt and pepper and roast for 45 minutes-1hour, or until they’re fork tender (next time I think I’ll roast them even longer, letting the skin darken a bit).

In the meantime… prepare the rest of the ingredients
4 cloves of garlic minced
2 bunches of kale, washed and chopped
2 T. Olive Oil
2 cans garbanzo beans drained and rinsed
salt, pepper and a big pinch of dried sage
Big handful of bread crumbs (I guess about a half to 3/4 cup)
1/2 c. parmesan cheese

15 minutes before you’re going to take the squash out, heat a large pan on med/high heat.  Add olive oil.  When it ribbons, add the garlic and saute, just till you can smell it.  Add the greens and saute.

Stir and shake and saute until it cooks down and is nice and shiny from the oil, add the chickpeas, salt, pepper and sage (always make sure to crush dried herbs a little bit with your hands to release any oil that’s left in them.  I don’t know if this really works for the taste, but it sure smells good!)

Remove from the heat and add the bread crumbs and the cheese (keeping a little aside for topping).

If they’re not already out, take the squash out of the oven.  (if they’re not done just let the greens sit, they’ll be fine).

Spoon greens into squash halves and sprinkle with remaining cheese.  Put back into the oven and bake at 350 for 15 minutes.

These were so good.  The squash is more along the lines of winter squash then summer squash, but lighter tasting. Sweet and creamy, combined with the bitterness of the greens and the meaty garbanzo beans… Oh my.  It’s meals like this that make me think I might actually be able to trick convince my husband to eat more vegetarian meals.  This was our dinner.  I ate the one that you’re looking at and it was extremely satisfying.

It is OK to use my photos or content provided a link back and proper crediting is given