I have to admit I love this kind of rustic, close to the earth type of food. My husband will eat it too, as long as it’s accompanied by a large slab of red meat. I could eat just this and be satisfied, however it does make an impressive side dish. A large platter of these stuffed squash would be striking on a buffet table.
The original recipe did not call for the drizzling of agave nectar, but it needed something. I find chard to be slightly bitter and the sweetness of the squash was not enough to overcome its taste. The agave nectar gives your palate an initial sweetness as it bites through the crunchy-salty breadcrumb-Parmesan mixture. You then get the chard-onion-kalamata olive flavors and you finish with the sweetness of the squash. It’s so good.
The shape of acorn squash also makes it the perfect vessel for stuffing with this very Mediterranean mixture.
As far as a wine pairing, I served it with Pinot Gris, which really held up to all the flavors nicely.
Slice the acorn squash in half, scooping out the pulp and seeds. Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon of oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 13 x 9 (or similar) microwave-safe-dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.
Meanwhile, heat 1 Tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in chard, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.
Position rack in center of oven; preheat broiler. Combine breadcrumbs, Parmesan and the remaining 1 Tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
Remove from the oven and drizzle generously with agave nectar.
The leftovers are good too.
Acorn Squash Stuffed with Chard & White Beans Drizzled with Agave Nectar
Adapted from Eating Well
2 medium acorn squash, halved and seeded
1 teaspoon plus 2 Tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/2 cup chopped onion
2 cloves of garlic, minced
2 Tablespoons water
1 Tablespoon tomato paste
8 cups chopped chard leaves (about 1 large bunch chard)
1 (15 oz) can white beans, rinsed
1/4 cup chopped kalamata olives
1/3 cup coarse breadcrumbs such as Panko
1/3 cup grated Parmesan cheese
Slice the acorn squash in half, scooping out the pulp and seeds. Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon of oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 13 x 9 (or similar) microwave-safe-dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.
Meanwhile, heat 1 Tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in chard, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.
Position rack in center of oven; preheat broiler. Combine breadcrumbs, Parmesan and the remaining 1 Tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
Remove from the oven and drizzle generously with agave nectar.
*Serves 2 Variation: Halve all ingredients (use 3/4 cup beans and 3 Tablespoons each breadcrumbs and Parmesan).
