BAKED ACORN SQUASH WITH BUTTER AND BROWN SUGAR
STUFFED ACORN SQUASH WITH TURKEY AND APPLES
Baked Acorn Squash with Butter and Brown Sugar
Prep/Cooking Time: 1 hour, 25 minutes
Servings: 4-6
Ingredients:
1 acorn squash
1 tablespoon salted butter
2 tablespoons brown sugar
2 teaspoons maple syrup
Dash of kosher salt
Instructions:
1. Preheat the oven to 400°F. Prep the squash: microwave the squash for a minute each, to make it easier to cut. Using a sharp knife cut the acorn squash in half, from tip to stem. Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth. Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts.
2. Place the squash halves cut side up in a roasting pan. Pour 1/4 inch of water over the bottom of the pan so that the squash. Add the butter, salt, brown sugar, and maple syrup: Rub 1/2 tablespoon butter into the insides of each half.
3. Crumble 1 tablespoon brown sugar into the center of each half and drizzle with 1 teaspoon maple syrup. Bake at 400°F for about 1 hour to 1 hour and 15 minutes, until the tops of the squash halves are in browned, and the squash flesh are soft and cooked through. Remove from the oven, cool a bit, and serve.
Stuffed Acorn Squash with Turkey and Apples
Prep/Cooking Time: 55 minutes
Servings: 2
Ingredients:
1 medium (about 1 1/4 to 1 1/2 pounds) acorn squash, halved lengthwise and seeded
2 tablespoons plus 1 teaspoon olive oil
1 teaspoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
1/2 cup uncooked wild rice
6 ounces ground turkey
1 small shallot, finely chopped
1 stalk celery, finely chopped
1/2 large apple (Honeycrisp, Jonagold, or Braeburn), unpeeled, cored, and cut into small dices
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh rosemary
2 tablespoons dried cranberries
1 tablespoon fine, dry breadcrumbs
Instructions:
1. Preheat the oven to 425°F. Line a baking sheet with parchment.
2. Roast the squash:
Brush the squash with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon salt and a pinch of pepper. With the cut sides down, place the squash on the baking sheet. Bake for 35 to 40 minutes, or until tender. Remove and cool briefly.
3. While the squash roasts, cook the rice:
In a small saucepan, bring 2 cups water and 1/4 teaspoon salt to a boil. Add the rice and adjust the heat to a simmer. Set a lid on top, slightly askew, and cook for 40 to 45 minutes, or until the rice “grains” are tender. Drain in a sieve or fine-mesh colander.
4. Cook the turkey and vegetables:
In a medium skillet over medium-high heat, add 1 tablespoon of the oil. Add the turkey and break it up into tablespoon-sized clumps using a stiff spatula or wooden spoon. Cook for 5 to 7 minutes, stirring often to further break up the meat, until it begins to brown. Add the shallot, celery, apple, sage, rosemary, cranberries, 1/2 teaspoon salt, and a pinch of pepper. Cook and stir for another 3 to 4 minutes, or until the vegetables soften. If the pan seems dry, add up to 1/4 cup water, 1 tablespoon at a time, stir and add more salt and pepper, if necessary.
5. Stuff the squash:
Turn the squash on the baking sheet so the cut side is up. Divide the filling between the halves.
6. Bake the squash:
In a small bowl, mix the breadcrumbs with 1 teaspoon of oil. Sprinkle on top of the squash halves. Bake for 10 minutes, or until hot all the way through and the breadcrumbs are browned.
Smoky Greens
Prep/Cooking Time: 15 minutes
Servings: 5
Ingredients:
1 Tbsp olive oil
1 bunch of collards (kale or other dark leafy greens), destemmed and chopped
½ tsp honey
¼ tsp salt
⅛ tsp garlic powder
A pinch of chipotle chili powder
Instructions:
1. Heat oil in a large pot over medium-low heat. Add greens, honey, salt, garlic powder, and chili powder.
2. Reduce heat to low and cover. Allow greens to steam until tender (15-20 minutes). If greens start to stick, you can add some water as needed.
Collard Greens & Beans
Prep/Cooking Time: 2 hours, 35 minutes
Servings: 4
Ingredients:
3 slices bacon, chopped
1 red onion, thinly sliced
2 tablespoons minced garlic
5 cups collard greens, stems and center ribs discarded and leaves chopped
¾ cup water or as needed
1 tablespoon brown sugar
2 teaspoons cider vinegar
1 teaspoon crushed red pepper flakes
Salt and black pepper to taste
1 (15 ounce) can cannellini beans, drained and rinsed
Instructions:
1. Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
2. Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
3. Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
4. About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.
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