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.
"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...
30 Reviews for Acorn Squash Stuffed with Chard & White Beans
Recommends this recipe
Scrumptious and simple to prepare
The saltiness of the kalamata olives, the creaminess of the beans, and the sweetness of the squash combine to make an absolutely incredible dinner. Instead of microwaving the squash, I roasted it cut-side down, with no oil brushed on top, which saves some calories. I used chickpeas and spinach because they were what I had on hand. It turned out scrumptious -- a perfect late-Fall meal!
Easy, filling, delicious, fancy enough for company
I thought this was an amazing dish. I was able to put it together and get it on the table within an hour...perfect for a Friday night with friends. I roasted the dish rather than the 2 minute broil at the end. I made very minor adjustments to the ingredients just because of our taste preferences...I used sundried tomato paste and substituted vermouth for the water as tomatoes have those alcohol soluable favors that you can only get by adding alcohol...and they shouldn't be ignored. Also I added about 15-20 cherry tomatoes and a 1/2 tsp poultry seasoning to the skillet. I used Romano cheese as I feel it delivers a more earthy flavor to the end result. I served this with an Australian Shiraz. It's comfort food at it's best. Will absolutely make again.
Bake acorn squash in a dish with 1/4" water brush with butter to keep moist. Add chard combo at end, I eliminated breadcrumbs & parm cheese (why add the calories?) this was a meal. I served with a salmon steak for my husband.
Fills the stomach and satisfies the palate with the variations of flavors
This is good as presented but I think it could be livened up a bit by giving the bean, chard mix a good squeeze of lemon and adding some herbs like thyme, marjoram, or oregano. Pine nuts seem like a natural addition to this, and dried tomatoes could replace the olives for a different flavor.