The ingredients in this recipe can be substituted for a variety of beans, greens, and herbs.
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
1. 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.
2. 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.
3. 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.
4. 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.
from the blog "Eggs on Sunday," makes 4 servings