| Ingredients: 1 Bunch(s) Kale stems 1 Bunch(s) Turnip greens 3 summer squash 2 Apple, Gala 1 Cup(s) (1-2 cups) onion, pearl 3 Squash, delicata 2 egg |
Directions:
Method: 1. Preheat oven to 300°. Wash Delicata squash, and carefully cut into 2 - 3 inch wide rings. Remove the stem and blossom ends to flatten them out. Scoop out seeds from squash rings. Put into ovenproof pan with a couple T. of melted butter, then put into oven. Bake until tender. (Continue checking on rings throughout the following steps, allowing them to cool after being taken out.) 2. While squash is baking, prepare the filling by sautéing small diced onions in pan over medium heat in a little bit of oil. When onions are translucent, add in diced kale stems and finely chopped turnip greens. Grate 1 - 2 summer squash using a hand grater, then add to pan. Season with salt and pepper and cook down until the squash is soft. 3. Remove filling from heat and allow to cool. Put in 1 - 2 peeled and diced apples and 1 - 2 whole eggs. Mix together and season as needed. 4. Stuff the squash rings with filling until it is heaping about 1 inch above ring. Return stuffed rings to oven, bake until filling is heated through and golden brown on top. Can be served as a side dish with pork chops. For more information and recipes using Delicata squash, go to: https://www.thekitchn.com/the-fuss-free-squash- delicata-squash-ingredient-spotlight-179263 |