Chard and Feta-Stuffed Acorn Squash

Name: Chard and Feta-Stuffed Acorn Squash
Prep time: 25 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 acorn squash, halved crosswise and seeded; 1 1/2 tbsp. olive oil, plus more for the skillet; 1 large leek (white and light green parts only), halved and sliced; 1 bunch Swiss chard, chopped; 2 garlic cloves, chopped; 1 c. fresh breadcrumbs; 1/4 c. raisins; 3 tbsp. pine nuts; 2 oz. feta cheese, crumbled (about 1/2 cup); Kosher salt; Freshly ground black pepper

By Marian Cooper CairnsPublished: Jan 11, 2016

1 Rating

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Brian Woodcock

Yields:

Prep Time:

25 mins

Total Time:

1 hr 15 mins

This hearty stuffed squash is super low maintenance and extremely filling.

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Ingredients

2 acorn squash, halved crosswise and seeded
1 1/2 Tbsp. olive oil, plus more for the skillet
1 large leek (white and light green parts only), halved and sliced
1 bunch Swiss chard, chopped
2 garlic cloves, chopped
1 cup fresh breadcrumbs
1/4 cup raisins
3 Tbsp. pine nuts
2 oz. feta cheese, crumbled (about 1/2 cup)
Kosher salt
Freshly ground black pepper

Directions

1. Step 1Preheat oven to 400 degrees F. Grease a 12-inch cast-iron skillet. Place squash, cut side down, in prepared skillet. Cover with foil and bake until tender, 34 to 36 minutes. Remove to a plate; reserve skillet.
2. Step 2Heat oil in skillet over medium heat. Add leeks and cook, stirring occasionally until tender, 2 to 4 minutes. Stir in chard and garlic and cook, stirring, until wilted, 2 to 3 minutes. Stir in breadcrumbs, raisins, pine nuts, and Feta. Season with salt and pepper.
3. Step 3Fill squash with chard mixture, dividing evenly. Place squash, cut side up, in skillet and bake until tops are golden brown 15 to 20 minutes.