Instead of turkey, I made this for myself on Thanksgiving. It was delicious, however, I used spinach instead of chard because of personal preference. I also omitted the cheese, breadcrumbs, and olives. Although I left out a few ingredients, this turned out delicious. I loved the texture of the white beans. I would definitely make this again.
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.
30 Reviews for Acorn Squash Stuffed with Chard & White Beans
Love this recipe. I changed it of course to whatever I had in my kitchen and have made several variations. I've used kidney beans with spinach and bell peppers and have made a Mediterranean version with feta, kalamata olives and ground beef or lamb. I traditionally serve this alongside a salad and a glass of wine. Very filling!
I baked the squash in the oven, substituted 4 tb of whole crushed tomatoes for the water and tomato paste, and used red kidney beans. Came out delicious!
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.
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.