Roasted Delicata Squash Stuffed with White Beans and Wilted Spinach with Basil

As I've noticed with many other foodies in the northern hemisphere, I've been re-discovering the extraordinary taste and versatility of winter squashes lately, along with their abundant nutritional benefits. While each of the typical varieties enjoyed in southwestern Ontario — butternut, acorn and pumpkin — have their own delights, I've yet to find anything to compare for flavor or ease of use than the long and slender pale yellow gourd striped with green known as the sweet potato or delicata squash. Easy to peel and seed, and with very little loose or stringy flesh to scoop out, the tender inside has a sweet potato bouquet that immediately welcomes the senses and an equally inviting mild and delicate sweet potato flavor.

This lovely recipe will convince your guests that they're dining in gourmet style with surprisingly little effort on your own part.

Roasted Delicata Squash Stuffed with White Beans and Wilted Spinach with Basil

Recipe by Lisa Turner > Published on December 22, 2008 Sweet delicata squash roasted with a savory and nourishing spiced white bean, spinach and Parmesan cheese filling Preparation: 25 minutes Cooking time: 1 hour 15 minutes Print this recipe Squash: 2 delicata (sweet potato) squashes, halved and seeded sea salt and fresh ground black pepper olive oil for drizzling Stuffing: 2/3 cup dried cannellini or other white beans (2 cups cooked) 1 tablespoon olive oil 1 dried whole red chili 1 shallot, minced 1 clove garlic, minced or crushed generous pinch of dried thyme 1 bunch fresh spinach or other greens, washed and dried small handful of fresh basil leaves, torn 1 teaspoon sea salt, or to taste fresh ground black pepper 2 thick slices of fresh bakery bread, broken into chunks 1/4 cup fresh grated Parmesan cheese Instructions: Rinse the dried beans under running water and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. After soaking, drain and rinse the beans. Transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and set aside. Preheat an oven to 350°F. Place the squash halves cut side up on a baking sheet. Drizzle the squash with olive oil, and season with salt and fresh ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and set aside. Meanwhile, make the stuffing by heating a large frying pan or wok over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the dried chili, shallot and garlic, and sauté for half a minute until fragrant. Add the thyme and stir for a few seconds before adding the spinach or greens. Sauté for 2 to 3 minutes to let the greens wilt. Toss in the torn basil leaves and stir to mix. Now add the beans and continue cooking the mixture for another couple of minutes until the beans are heated through. Discard the chili, and season with salt and fresh ground black pepper. Remove from heat and set aside to cool slightly. Preheat an oven to 425°F. Process the bread in a food processor for a few pulses until a coarse breadcrumb mixture has been formed. Transfer to a small bowl and mix with the Parmesan cheese. When the bean and green mixture has cooled slightly, stir in half of the breadcrumb and cheese mixture. Divide the stuffing between the cooked squash halves, mounding it in each. Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves and drizzle some more olive oil over top. Bake the squash halves until the topping is golden, about 15 minutes. Remove from heat and let cool slightly before serving. Makes 4 servings

Another idea for delicata squash you might enjoy:
Sweet Potato Squash Soup with Pinto Beans and Chard