1 tablespoon olive oil
1 bunch chard leaves
2 garlic cloves (more if you like!)
1 medium acorn squash
1/4 cup shredded gruyere cheese
Heat oven to 400 degrees. Cut the acorn squash in half length wise (a big knife works best — be careful!), and scoop out seeds. Place squash cut side down in a baking dish, add a small amount of water (about 1/4 cup), cover with tin foil and place in oven. Cook 30 – 40 minutes, or until very tender when pierced with a fork.
Meanwhile, wash, de-stem and chop chard & finely chop or press garlic. Heat oil over medium-high heat in large pan – add garlic and cook for 1-2 minutes. Add chard and saute until reduced in size and wilted, about 5-7 minutes. When the squash is tender, remove from the oven and fill each cavity with sauteed chard. Mix in shredded gruyere with chard. Place filled squash back in oven for a few minutes, just enough to melt the cheese.
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This recipe was most recently featured in
Boston Organics Newsletter No. 49 of 2012.