My garden is small but this year it really produced. I successfully grew two Delicata squash. That might not seem like much but I was thrilled because last year my squash got powder mildew and didn’t make it to harvest. I love Delicata because it’s packed with vitamins, easily sliced and does not require baking for hours to soften its flesh. This recipe combines the taste of sweet winter squash with bitter greens and a bit of zip. Feel free to substitute the delicata squash with acorn squash and the collards with kale, or other hardy greens. Enjoy!
- 1 delicata squash
- 2 tablespoons coconut oil
- 1 bunch collard greens
- 1 clove of garlic, minced
- pinch of red pepper flakes
- 1 lemon wedge – juiced
- grated Parmesan cheese – enough to cover the stuffed squash
- salt and pepper to taste
- Preheat the oven to 425 degrees.
- Halve the squash lengthwise and remove the seeds and pulp. Drizzle the squash with 1 tablespoon of the coconut oil. I sprayed mine with a generous amount of the coconut oil spray from Trader Joe’s. Sprinkle with salt and pepper. Place on a baking sheet, and bake for 20-25 minutes or until the flesh of the squash is tender.
- Wash the collard greens and cut away from the thick stems. Slice the greens into strips, about 1/4 of an inch thick.
- Heat a pan over medium heat. Add the coconut oil and minced garlic and cook for 1 minute.
- Add the greens and pepper flakes and sauté for about 3 – 5 minutes, stirring frequently. Cook until bright green and tender but not over done. Squeeze in lemon juice. Remove from heat.
- Fill the squash with the collard greens. Cover each with a generous amount of cheese. Bake for 10-15 minutes, or until the cheese begins to turn golden brown.
- Serve immediately.
Wishing you Vibrant Living