Contributor Kim Lutz is a recipe developer and author of several popular cookbooks, including Welcoming Kitchen (Sterling), Super Seeds (Sterling) and Ancient Grains (Sterling).
If oven space is at a premium on Thanksgiving Day, roast the squash the day before. Then stuff it and reheat it before the big meal.Yields 2 servings
- 1 medium acorn squash, halved, seeds removed
- 1 tablespoon + 1 teaspoon olive
- oil, more for drizzling before
- serving (optional)
- ½ teaspoon salt + more for season- ing squash halves, to taste
- Freshly ground pepper, to taste
- 3 fresh sage leaves
- 2 fresh thyme sprigs
- 1 medium carrot, diced (about 2/3 cup)
- 2 celery stalks, diced (about 1/3 cup)
- 1 white or yellow onion, diced (about 1 cup)
- 1 (15-ounce) can cannellini beans, drained and rinsed, or 1½ cups cooked dried beans
- ¼ cup white wine
1Preheat oven to 400°F.
2Place squash halves, cut side up, on a baking sheet or pan. Drizzle 1 teaspoon olive oil over squash halves and rub it in with your fingers. Season with salt and pepper to taste.
3Place squash in preheated oven and bake 45 to 60 minutes or until the flesh is tender.
4While squash is baking, heat remaining 1 tablespoon olive oil in a saute pan or a large skillet over medium-high heat. Add sage and thyme and saute 1 minute or until herbs are fragrant. Discard herbs.
5Add diced carrot, celery and onion to the saute pan and cook 2 to 3 minutes or until vegetables begin to soften.
6Add beans, ½ teaspoon salt and pepper to taste and stir to combine ingredients.
7Add white wine and cook 5 minutes, stirring occasionally until liquid is absorbed.
8Slightly mash bean mixture with a potato masher or fork, keeping some beans intact.
9Stuff squash cavities with bean mixture. (There may be some left over; save it for dip, sandwich spread or another use.)
10Drizzle with additional olive oil before serving, if desired.