Best White Bean And Kale Stuffed Delicata Squash Recipes

WHITE BEAN AND KALE STUFFED DELICATA SQUASH image

Yield 2 servings

Number Of Ingredients 10

2 medium Delicata squash
Salt and pepper
Lightly flavored oil of your choice
2-3 cloves of garlic, minced
10 oz white beans, cooked
1 bunch of kale, destemmed and torn into chunks
1 Tbsp sage leaves, minced
4 Tbsp breadcrumbs
1/4 cup Parmesan cheese
Optional: Some cubed pancetta or guanciale.

Steps:

Prepare the Squash 1. Preheat the oven to 350. 2. Cut the squash in half lengthwise and scoop out the seeds. 3. Brush your oil over the insides of the squash and season with salt and pepper. 4. Bake in the oven until just tender (make sure they aren't so soft they are falling apart). During the last 15 minutes of cooking, assemble the filling. 1. In a large saute pan, heat the oil over medium heat. Alternately, cook pancetta or guanciale for 10 minutes to render the fat. Use fat to cook remaining stuffing. 2. Add the garlic and cook for 1 minute. 3. Turn the heat up to medium-high and add the kale. 4. Cook for 3 minutes, stirring constantly. 5. Turn the heat back down to medium and add the white beans and sage. 6. Season with salt and pepper and set aside until the squash is done. Stuff the squash 1. Remove the squash from the oven. 2. Fill with the kale and white bean mixture. 3. Mix the Parmesan and bread crumbs together and top the stuffed squash with the mixture. 4. Bake for another 10 minutes, or until the Parmesan is melted and the stuffing is heated through. 5. Serve and enjoy.

Roasted Delicata Squash Stuffed W/ Beans & Spinach image

Provided by Feeding my Family

Categories Vegetable

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

2 delicata squash, halved and seeds removed
2 garlic cloves, minced
15 ounces white beans, drained and rinsed
2 cups Baby Spinach, raw
1 tablespoon sage, fresh
1/2 cup breadcrumbs
1/4 cup nutritional yeast
extra virgin olive oil
kosher salt
black pepper

Steps:

1. Preheat oven to 350 degrees.
2. Place the squash halves (cut side up) on a sheet pan or in a baking dish.
3. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper.
4. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour.
5. Remove the squash halves from the oven and set aside.
6. Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant.
7. Add the greens and saute until wilted.
8. Add beans.
9. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.
10. Stir in the breadcrumbs and nutritional yeast.
11. Fill the squash halves with the bean mixture.
12. Cook for 15 minutes at 425.
13. Enjoy!