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Acorn Squash Stuffed with Chard & White Beans

November/December 2009

Your rating: None Average: 4 (118 votes)

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.



READER'S COMMENT:
"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...
Acorn Squash Stuffed with Chard & White Beans

30 Reviews for Acorn Squash Stuffed with Chard & White Beans

11/08/2010
Anonymous

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!

Comments
02/14/2010

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.

Comments
01/24/2010
Anonymous

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.

Comments
12/18/2009
Anonymous

This is a very easy recipe and the flavors blend perfectly. My husband went back for seconds and asked me to make this again a week later. Fantastic!

Comments
12/08/2009

Tasty and easy. I deglazed the pan with white wine after adding the tomato paste and before the water. It gave the flavors a little more depth.

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