Mario Batali's Stuffed Acorn Squash
This dish is great served alongside meatloaf or roast chicken. Change up the filling by using spinach in place of Swiss chard or adding chopped soppressata to the greens. Recipe adapted from "Molto Batali: Simple Family Meals From My Home to Yours."
- Total Time:
- Yield: Makes 12
Photography: Quentin Bacon
Source: Everyday Food, October 2011
- 3 medium acorn squash, quartered lengthwise and seeded
- Coarse salt and ground pepper
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups chopped scallions (2 bunches; whites and about 2 inches of greens)
- 4 garlic cloves, thinly sliced
- 2 large bunches Swiss chard, ribs and stems removed, leaves cut into 1/4-inch ribbons (about 16 cups)
- 2 tablespoons tomato paste
- 1 cup coarse, dried breadcrumbs, such as panko
- 1/2 cup grated Parmigiano-Reggiano cheese
Preheat oven to 425 degrees. Trim bottom of each squash piece so it rests flat. Season squash with salt and pepper and place on a rimmed baking sheet, skin side down. Drizzle with 1/4 cup oil and bake until tender, 45 minutes.
Meanwhile, in a large Dutch oven or other heavy pot, heat 1/4 cup oil over medium-high until smoking. Add scallions and garlic and cook until fragrant, 30 seconds. Add chard and stir to combine. Cover and cook over medium until vegetables are very soft, about 10 minutes. Uncover and cook, stirring, until mixture is nearly dry, 5 minutes. Add tomato paste and cook, stirring, until deep red and fragrant, 5 minutes. Remove from heat and let cool.
Heat broiler. In a small bowl, combine breadcrumbs and Parmigiano-Reggiano. Fill squash with chard mixture and top with breadcrumb mixture, pressing gently so it adheres. Broil squash until breadcrumbs are browned, 1 to 2 minutes. Serve warm or at room temperature.