Eating Freely

Acorn Squash with Chard and White Beans

My parents are in town for the holidays. I had very little time to come up with something yummy. I took inspiration from a few different recipes I read, but none that combined all of the ingredients so nicely. The majority of the cook time is really just the squash cooking. It is about 10 minutes to do the rest. I served it with some tilapia (very optional). It was lovely and very easy to make. We were so hungry I forgot to take a picture. Next time.

Acorn Squash with Chard and White Beans
Serves: 4 
Time: approximately 40 mins to make

Ingredients:
2 acorn squash
1 bunch chard. Stems removed and cut into 1-2 inch pieces
1 can white beans (cannelloni or other) drained and rinsed
4 tbsp olive oil
salt and pepper
1/4 cup diced onion
3 cloves minced garlic
1/4 tsp ground corriander
1/4 tsp ground ginger

Directions:

Preheat the oven to 400 degrees.
Cut the squash in half and remove the seeds, spread the 2 tablespoons of the oil throughout out the inside of all the squash, sprinkle with salt and pepper and place cut side down on a baking sheet. bake for 30 mins or until soft enough for a fork to pierce the flesh easily.

In a large skillet over medium heat add 2 tablespoons of olive oil to the pan and let it heat up. When the oil is hot add the onion and cook for 1-2 minutes when onions are cooked and starting to turn brown add the garlic and cook for another minute.

Add the chard, the coriander and ginger. Stir the mixture up and put a cover on the pan. Let the chard cook and wilt. Cook stirring occasionally for about 5 minutes. When the chard is wilted add the beans. When the beans are warmed through take the pan off the heat and set aside. Salt to taste.

When the squash are done cooking pull them out put them on plate or bowl and heap a generous helping of the chard and bean mixture to the inside of the squash. Enjoy.