I used kale instead of chard because there was no chard at my grocery store, otherwise, I made the recipe as is and it was great. My husband loved it too. Note that using good parmesan, the kind you grate yourself, will make a big difference in the overall flavor.
Acorn Squash Stuffed with Chard & White Beans
From EatingWell: November/December 2009
Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato paste, white beans and Parmesan cheese. Serve with: Mixed green salad with radicchio and red onion and crisp white wine, such as Pinot Grigio.
32 Reviews for Acorn Squash Stuffed with Chard & White Beans
I loved this recipe, but made a few modifications (simple): I roasted the squash. Instead of tomato paste + water, I added 3 TBS of tomato sauce and it was fine. I added about 1/2 cup of sun-dried tomatoes at the same time as the beans and olives -- they go PERFECTLY with this dish and I can't imagine it without them. A dinner guest suggested toasted pine nuts to finish it off with a little crunch, so we tried it and he was right! I will definitely make this again.
These are so delicious. I substituted couscous for the beans and baked the squash, and it was super good. It definitely has the potential to play around with the filling a bit. Next time, I might try kale for the chard. Yum!
We enjoyed the mix of flavors but will make it without the tomato paste next time. The tomato paste seemed to take away from the more interesting flavors of the squash and chard. Will also use fresh oregano and feta instead of the parmesan.
It's a good recipe but both my husband and I thought the chard/bean filling needed something besides the kalamata olives for flavor. Next time I'll try adding some Italian herbs, red pepper flakes, and a splash of lemon juice.