By Jamin Mendelsohn
New Ingredient Alert! I’ve never cooked with delicata squash before. In fact, I don’t think I’ve ever even had a delicata squash in my kitchen. That is, until I picked up my CSA this week. Not only does my CSA (Full-Plate Farm Collective) provide me with organic, local and ultra-seasonal produce, it encourages me to branch out from my traditional recipes and try things that are new to me. I’m so glad for this, because these little stuffed squashes are delicious, easy, and good for you!
*The squash, kale, leeks, garlic and field greens are all from this weeks CSA box – talk about Seasonal!
1.) Pre-heat oven to 375°. Wash squash well because you can eat the skin.
2.) Cut squash in half lengthwise, and scoop out the seeds and gooey bits. Drizzle or spray a little olive oil on the cut side of the squash (I use an olive oil mister to evenly coat with just a small amount). Season with salt and pepper.
3.) Place in the oven, cut side down, for about 20 minutes, until squash is tender but not falling apart.
4.) While squash is roasting, wash leeks and kale well. Chop leeks, discarding the dark green parts. Remove stems from kale and roughly chop leaves if necessary.
5.) Cook leeks and garlic in pan with a small amount of olive oil until tender. Add kale, chickpeas and sage and cook another 5-7 minutes.
6.) Remove squash from the oven and scoop veggie mix into the hollowed out sections. Return squash to oven for an additional 10 minutes.
Serve with simple green salad and Enjoy!
Trans Fat: 0g