Chard-and-Bean-Stuffed Acorn Squash
We got some super-cute, super-tiny Acorn Squashes from the farmer’s market a while back, and they sorta just occupied space around our fruit bowl for a few weeks while Justin and I deliberated on what to do with them. Being as little as they were, stuffing them seemed like a pretty good idea. I thought about just going with a typical rice or breadcrumbs with veggies kinda thing, but then I remembered this recipe that I had seen in Eating Well, and knew what had to be done.
I was somewhat doubtful about how well the olives would go with the other ingredients, but they were absolutely fantastic – easily the thing that made this recipe as good as it was.
I made some very small adjustments to the original recipe, the most notable of which is that I used four itty-bitty squashes instead of two larger ones, halved. I’m sure it’s delicious either way you make it. Also, I ended up with a little bit of left over stuffing. Justin ate it over rice and said it was great.
Chard-and-Bean-Stuffed Acorn Squash
Adapted (very slightly) from Eating Well
(makes 4 servings)
- 4 very small or 2 medium acorn squash
- 2 1/2 tbsp. olive oil
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 2 tbsp. water
- 1 tbsp. tomato paste
- 1 large bunch chard, rinsed and chopped
- 1 1/2 cups cooked Great Northern beans (equivalent of 1 can, rinsed)
- 1/4 cup kalamata olives, chopped
- 1/3 cup bread crumbs
- 1/3 cup grated parmesan cheese
Preheat the oven to 400°.
If using 2 medium squashes, carefully halve and seed them. If using 4 small ones, trim a very small slice off of the stem end of the squashes. You’re going to stuff them bottom-side-up, so this slice is to give them a little stability in the pan. Turn them upside-down and take a small slice off of the bottom. Use a spoon to break through the exposed flesh and scoop out all of the seeds. Brush the insides of the squash with 1/2 tbsp. of olive oil and sprinkle them with salt and freshly ground black pepper. Bake in a 9×13 pan, cavity-side up, for about 30 – 40 minutes, or until they can be easily pierced with a fork.
About 15 minutes before your squash is ready, heat 1 tbsp. olive oil in a large skillet (one that has a lid) over medium heat. Add onion and cook until just starting to brown. Add the garlic and cook for another minute. Stir in the water and tomato paste, and season with a heavy pinch of salt and a few grinds of black pepper. Stir in the chard and cook, covered, for about 5 minutes or until it is tender. Uncover and stir in the beans and olives, and cook until heated through.
In a small bowl, combine the breadcrumbs, cheese, and remaining tbsp. of olive oil. Carefully fill each squash with the chard mixture, and top each one with a heap of the bread crumb mixture. Return to the oven and broil – they are done when the tops are browned to your liking.
