Autumn is my favorite time of the year as we get to enjoy all of the delicious squashes nature gives us.
This delicious dish combines Delicata squash, greens and beans for a satisfying bowl of goodness that you will surely go on your “favorites” list.
2 lbs. Delicata squash (about 2 medium, halved lengthwise, seeded)
1 tsp. Extra-Virgin Olive Oil (EVOO)
2 Tablespoons Balsamic Vinegar
2 Tablespoons Honey
1 bunch Swiss chard
1 tablespoon EVOO
½ teaspoon sea salt
1 can Cannellini Beans, rinsed
1 Tablespoon Extra-Virgin Olive Oil (EVOO)
¼ cup shallots, finely chopped
1 teaspoon garlic, minced
1 Tablespoon Red Wine Vinegar
1. Preheat oven to 400. Cut squash into ½ inch-thick semicircles. Toss with 1 tsp. EVOO and place onto baking sheet, single layer. Bake until just tender, 15 to 18 minutes.
Mix together balsamic vinegar & honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake Squash for 5 minutes more. Remove from baking sheet and set aside to cool.
2. While squash is baking, remove large stems from Swiss chard, chop into small pieces. Cut leaves into 1-inch pieces. Place tablespoon evoo into a large sauté’ pan along with stems and ¼ tsp. sea salt.
Sauté’ for 2-3 minutes to soften. Place Swiss chard leaves into pan, along with sea salt and sauté’ until the leaves are wilted. Place in a large mixing bowl. Mix in Cannellini Beans and Delicata Squash. d
3. Heat oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar, and remaining vinegar-honey mixture to saucepan, and bring to a boil.
Remove from heat and pour dressing over Delicata, Swiss chard, and Cannellini beans; sprinkle with sea salt & pepper to season.