Delicata Squash Stuffed with Apples, Herbs and Spinach
Serves 6 as a side dish
Note: This can be assembled up to a day ahead of time and kept covered in the refrigerator. See note in the Method section below at Step 5.
- 1/3 cup shelled pecans, chopped
- 3 small delicata squash (about 8 ounces each)
- 1 tablespoon olive oil
- 1/2 cup fresh spinach, chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 rib celery, chopped (about 1/2 cup)
- 1 small onion, chopped (about 1/2 cup)
- 1 small apple, seeded and chopped (about 1/2 cup)
- 1/2 cup canned white beans, drained
- 1/2 cup unseasoned vegetable broth
- 3 cloves garlic, chopped
- 1 egg, slightly beaten
- 1 ounce Parmiggiano Reggiano cheese, shredded
- Salt and pepper to taste
1. Toast the pecans in a dry sauté pan over high heat, stirring constantly, until starting to char at the edges. Remove from heat and set aside.
2. Cut the squash in half lengthwise. Place cut side down in an oiled ovenproof dish and roast 40 minutes in a preheated 400º oven. Allow to cool and scoop out the pulp and seeds. Reserve pulp and seeds for another purpose.
2. Meanwhile, place the oil in a sauté pan over medium-high heat. Add the spinach, sage, rosemary, celery, onion, and apple and sauté slowly for about 20 minutes, stirring occasionally. Vegetables should not brown. Remove from heat and set aside.
3. Stir the pecans, beans, broth, garlic and egg into the vegetable mixture. Season to taste.
4. Fill the cavities of the squash halves with the vegetable mixture.
5. Scatter the cheese over the stuffed squash. (If preparing ahead, cover and refrigerate at this point. Allow to come to room temperature before proceeding with the recipe.)
6. Bake 20 minutes at 350º on parchment paper – or in a dish prepared with cooking spray. Then, if desired, broil for 4 - 5 minutes to brown the cheese.
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