Kale and breadcrumb-stuffed squash

I love delicata squash. Is anyone with me here? They taste butternut-like, with none of the graininess of acorn squash or the fibrous nature of spaghetti squash. And the skin is edible. Wonder squash.

This recipe gets made at least once each winter. It's incredibly cheap, incredibly delicious, and just fancy enough to feel special. It's good for one of those let's-open-a-bottle-for-the-heck-of-it kind of nights. Beans. Kale. Garlic. Breadcrumbs. A dusting of parmesan. It's alchemy. My favorite recipes are like that: humble ingredients coming together in just the right way to make delicious magic.

Kale and Breadcrumb Stuffed Delicata Squash

2 delicata squash, halved and seeded.

Rub with salt, pepper, and a little oil, and bake cut side up in a 350 degree oven for an hour.

Meanwhile...

I big clove garlic, sliced

4 packed cups chopped kale

1 can white beans, OR 3/4 dried white beans cooked with garlic until tender

1 tbsp minced fresh sage

Saute the garlic in a little oil until golden brown, then add the kale. Cover and cook until well-wilted, adding a little water if the pan seems dry. Stir in the beans and heat through to let the flavors mingle. Then add the sage and remove from the heat.

1/2 cup breadcrumbs, preferably homemade

1/4 cup grated parmesan cheese

Combine in a small bowl. This time I got a little extra decadent and toasted the breadcrumbs in a tablespoon of butter before proceeding. Unnecessary, but delicious.

Mix half the breadcrumb mixture into the bean filling. Raise the oven temperature to 425. Pack the baked squash halves with filling, mounding it up in places, then sprinkle the remaining breadcrumb mixture over. Bake 15 minutes.

Enjoy! Makes four servings.

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