Seasonal Stuffed Squash

It’s NaBloPoMo, National Blog Posting Month. For the month of November, I’m going to post every day. This is day 22.

Sometimes I go to the supermarket without a specific recipe in mind or list at hand and just think “I need vegetables.” The variety of vegetables to choose from can be overwhelming. One of the things I like about our CSA and the Boston Organics boxes is that someone else has made those choices for me and I know that it’s the most seasonally appropriate and fresh produce for that particular growing week. My decisions shift from the supermarket aisle (kale vs. collards) to one where I can have thought, creativity, and opportunity for learning (what to do with this kale). It also introduces us to many new fruits and veggies we might not have purchased on our own (hello persimmon), and inspires us to learn new ways to cook a familiar vegetable, for when you’re on the sixth week of beets, for example. I’ve learned to really like some vegetables that I was previously a little hesitant about, as the more times you cook it and different ways you cook it, you eventually hit upon the method that you like the best.

What I’m getting at is that I might not have made this recipe if not for the variety of ingredients I found on hand. I’m really glad that the produce gods aligned in such a beautiful way, as I stumbled upon a wonderful and visually compelling new dish that came together fairly quickly. You could make this in advance and heat it up just as company arrives or make it on the weekend and reheat it for a super quick weeknight dinner. I’ll let you decide how and when you want to make this dish, but you should put it on the menu soon, while these ingredients are at their peak. This would even be a great Thanksgiving or festive holiday dish to make ahead of time.

Stuffed Delicata Squash
serves 4 as side, 2 as main

4 Delicata squash, halved and seeds removed
2 c. cooked brown rice
1 small onion (about 1/2 c.)
1 bunch lacinato or dinosaur kale
3/4 c. pomegranate seeds (seeds from 1 medium fruit)
1/2 lemon, juiced
3/4 tsp. thyme
1 tsp. sea salt
3 Tbsp. olive oil
pepper

Optional Add-Ons
1/4 c. hemp seeds
1/4 c. sunflower seeds
1/4 c. cheese (parmesan or feta would be good)
1/2 block pressed and crumbled tofu
2 Tbsp. nutritional yeast

1. Preheat oven to 375 F. Prepare cookie sheet with parchment paper or nonstick liner.
2. Prepare squash by halving and removing seeds. Season with salt and pepper.
3. Place squash halves cut-side down on cookie sheet. Bake in oven for 30-40 min. until flesh is soft when poked with a fork.
4. Prepare ingredients: quarter and thinly slice onion, roughly chop kale, separate pomegranate seeds from fruit.
5. Heat saucepan over medium heat. Add 1 Tbsp. of olive oil. When hot, add onions and sauté until they begin to soften, 3-4 minutes.
6. Add kale and stir. Continue to cook until kale begins to soften. Add thyme, lemon juice, pepper, and 3-4 Tbsp. water. Stir to combine and sauté for 2-3 more minutes. Cover and let kale continue cooking until soft.
7. To a mixing bowl add rice, remaining 2 Tbsp. olive oil, pomegranate seeds and salt. Stir to combine.
8. When kale is cooked add to mixing bowl. Stir to combine and add additional salt, pepper, and lemon juice if needed.
9. Add any of the optional add-ons, if using, and stir to combine.
10. When squash are cooked, remove from oven and turn over. Add rice/kale mixture to fill centers of squash.
11. Cook for an additional 5-10 minutes, until rice gets a little crispy, everything is heated throughout, and any cheese melts.
12. Serve over any additional rice/kale mixture.