Contributed by (Recipe adapted from “Eggs on Sunday” at http://eggsonsunday.wordpress.com)

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Ingredients

2 Delicata squash, halved and seeds scooped out (don‟t forget to roast them!)
1 15-oz can small White beans (such as navy beans), drained and rinsed
about 4 large handfuls Greens of your choice - washed and spun dry
1 large Garlic clove, minced extra-virgin Olive oil
1 Tbs minced fresh Sage leaves 1/2 C fresh Breadcrumbs
1/4 C grated Parmesan cheese

Instructions

Preheat oven to 350°F. Place the squash halves (cut side up) on a sheet pan or in a baking dish.
Drizzle the surfaces with some olive oil, and season with salt and freshly 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.

Filling: heat a little extra-virgin olive oil in a saute pan over medium heat until hot, then add the
minced garlic and saute for about 30 seconds, until fragrant. Add the greens and sauté until
wilted. Add white beans and continue cooking until the beans are heated through. Stir in the
chopped fresh sage, season with salt and freshly ground black pepper, and set aside to cool
slightly.

Preheat the oven to 425°F. In a small bowl, mix together the breadcrumbs and grated parmesan
cheese. When the bean and green mixture has cooled slightly, stir half of the breadcrumb
mixture into it. Divide this filling mixture between the cooked squash halves, mounding it in
each. Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash
halves. Drizzle some olive oil over the top of each squash half. Return the pan to the oven and
bake the squash halves until the topping is golden, about another 15 minutes or so (check a little
bit before so the topping doesn't burn. Serves 4.

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