Baked Squash with Kale and Pear

[Guest guest]

Baked Squash with Kale and Pear

 

butter or oil for greasing the pan

3 acorn squash, you can easily substitute other winter

squash

1/2 cup grated Parmesan cheese, divided

salt and pepper

olive oil

1 large leek, chopped

4 cups coarsely chopped kale

1 cup vegetable stock

1/2 red bell pepper, cored, seeded and diced

2 cloves garlic, minced

1 tbsp. butter

1 pear, firm-ripe, peeled, halved, cored, and cut into

1/2 inch pieces

 

Preheat oven to 375 degrees. Cut each squash in half,

scoop out seeds. Place squash cut-side down on a

greased baking sheet and bake until tender, 30 to 45

minutes. Turn squash halves over and sprinkle with 1/4

cup of the Parmesan cheese, plus salt and pepper. Bake

for an additional 5 minutes.

Heat oil in a large skillet over medium-high heat. Add

the leeks; sauté until soft, about 5 minutes. Add the

kale, stock, sweet pepper, garlic, and a little salt

and pepper, bring to a boil, cover, and cook for 5

minutes. Remove cover, increase heat and cook,

stirring often, until kale is tender and liquid

evaporates, about 8 to 10 minutes. Transfer to a bowl

and set aside.

Melt the butter in the skillet over medium-high heat

and add the pear; sauté until lightly browned and

tender but not mushy, 2 to 3 minutes. Add the pear to

the kale mixture and stir well. Spoon the kale and

pear filling into the squash halves, top with the

remaining 1/4 cup of Parmesan cheese and bake for 10

minutes. Serves 6.

 

 

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