White Bean and Kale Stuffed Delicata Squash

This recipe from Patricia Eddy of cooklocal.com is great for the vegans and vegetarians on your guest list.

"You can eat the skin of delicata squash, so the entire dish is edible. Plus, the squash to filling ratio of this dish is perfection. This is a vegetarian dish, and can even be adapted to be vegan if you leave out the Parmesan cheese or substitute for a vegan cheese."


• 2 medium Delicata squash
• Salt and pepper
• Lightly flavored oil of your choice
• 2-3 cloves of garlic, minced
• 10 oz white beans, cooked
• 1 bunch of kale, destemmed and torn into chunks
• 1 Tbsp sage leaves, minced
• 4 Tbsp breadcrumbs
• 1/4 cup Parmesan cheese

Prepare the squash

Preheat the oven to 350.

Cut the squash in half lengthwise and scoop out the seeds.

Brush your oil over the insides of the squash and season with salt and pepper.

Bake in the oven until just tender (make sure they aren't so soft they are falling apart).

*Cook's note: During the last 15 minutes of cooking, assemble the filling.

In a large saute pan, heat the oil over medium heat.

Add the garlic and cook for 1 minute.

Turn the heat up to medium-high and add the kale.

Cook for 3 minutes, stirring constantly.

Turn the heat back down to medium and add the white beans and sage.

Season with salt and pepper and set aside until the squash is done.

Stuff the squash

Remove the squash from the oven.

Fill with the kale and white bean mixture.

Mix the Parmesan and bread crumbs together and top the stuffed squash with the mixture.

Bake for another 10 minutes, or until the Parmesan is melted and the stuffing is heated through.

Serve and enjoy.


Next Recipe: Pumpkin Milk Chocolate Mocha Mousse Cake >>>

Return to main menu >>>


Recipe by Patricia Eddy of cooklocal.com