Stuffed Winter Squash

July 27, 2008

Stuffed Winter Squash

Lorraine Glazar

1 winter squash

½ cup walnut halves

Olive oil

½ medium onion, chopped (optional)

½ teaspoon cumin (optional)

Salt (optional) to taste

1 cup grated Swiss or Gruyere cheese (divided use)

1 bunch CSA greens, washed, chopped and parboiled

Split the winter squash in half and roast in a 425 degree oven until it is tender when pierced with a fork. Press the greens to squeeze all the moisture out of them. Saute the walnut halves in a frying pan on top of the stove until they looked golden and smell toasted. Allow them to cool. Saute the onions (if using) until they begin to soften, then add the chopped greens and cook until incorporated (you may skip this step if not using onions). Combine in a mixing bowl with ½ cup of the cheese and the toasted walnuts. Add the salt after tasting (the cheese may be salty enough on its own to sufficiently flavor the dish). Stuff into the squash halves, top with remaining cheese, and bake until cheese melts and browns.

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