Sunday, November 22, 2009

Stuffed squash

Halve delicata squash, remove insides, and back face-down in a glass pan for 20 minutes at 400 degrees. Meanwhile, sauté onions, mushrooms, and shredded kale; also mix a tub of ricotta cheese, chives, grated parmesan or romano, and an egg. When the squash is cooked, let cool enough to handle, and turn over. Fill each squash "boat" with some of the greens, top with the cheese mixture, and sprinkle everything with nutmeg. Return to the oven, bake another 20 minutes, and enjoy. Delicata is somewhere between summer and winter squash, and the skin is good to each if it is not too tough.

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