Winter is a great time to purchase all different types of winter squash at the farmer's market. But outside of roasting it or making soup, most people don't always know what to do with squash. This is a great recipe that makes this dish a complete meal with the bean sauté. It also makes a beautiful presentation, if you want to serve a simple vegetarian dish for company.
For the squash:
2 small acorn squashes, cut down the middle
3 TBSP maple syrup
4 pats of butter
For the filling:
1 TBSP olive oil
1/2 yellow onion, finely chopped
1 medium carrot, chopped small
2 garlic cloves, grated using a lemon zester or garlic press
1 can white cannelloni beans, rinsed and drained
1/2 cup vegetable broth (we use Better than Boullion)
¼ tsp salt, divided between the filling and presentation
¼ tsp black pepper, divided between the filling and the presentation
1 medium tomato, chopped, for topping
2 TBSP parsley, finely chopped, for garnish
3 tsp fresh sage leaves, finely chopped (half in recipe, half for garnish)
Preheat oven to 375ºF. Remove seeds and strings from squash. Place squash halves in microwave-safe baking dish. Cover and cook in microwave oven for about three minutes. This will help soften and save roasting time. Remove squash from microwave, add butter and maple syrup on top. Bake until fork tender, about 50 minutes.
For the filling:
While squash is baking, heat oil in a large pan. Add onions and carrots. Cook for about three minutes, then add garlic, and continue cooking until vegetables are soft and the onion is lightly browned, about ten minutes. If the vegetables start to stick, add a little of the broth. Next, add beans, broth, half of the salt and pepper, and sage; bring to a boil, then lower heat and cover skillet until the broth is all absorbed.
Presentation:
Place squash halves, cut side up, on platter. Sprinkle remaining salt and pepper on the halves. Divide the bean mixture among the squash halves, filling each squash cup. Sprinkle with diced tomato, fresh parsley and sage.