Thursday, November 19, 2009

Acorn Squash with White Beans and Sage

Acorn Squash with White Beans and Sage
COOK TIME: 15 minutes
TOTAL TIME: About 35 minutes

• 1 tbsp olive oil
• 1 jumbo onion (1 pound), in 1/4-inch dice
• 1 medium carrot, in 1/4-inch dice
• 2 garlic cloves, crushed with garlic press
• 1 can (15 to 19 z) white kidney beans (cannellini), rinsed and drained
• 3/4 cup vegetable broth
• 1/4 tsp salt
• 1/4 tsp coarsely ground black pepper
• 3 tsp chopped fresh sage leaves
• 2 small acorn squashes (about 12 ounces each)
• 1 medium tomato, in 1/4-inch dice
• Fresh sage sprigs for garnish
• Grated Parmesan cheese (optional)

1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, carrot, and garlic, and cook 15 minutes or until vegetables are tender and golden, stirring occasionally. Add beans, broth, salt, pepper, and 2 tsp chopped sage; heat to boiling. Cover skillet and keep warm.
2. Meanwhile, cut each squash lengthwise in half and remove seeds and strings. Place squash halves in 3-quart microwave-safe baking dish. Cover and cook in microwave oven on High 6 to 8 minutes or until squash is fork-tender.
3. Place squash halves, cut side up, on platter. Fill each half with one-fourth of bean mixture; sprinkle with diced tomato and remaining 1 tsp chopped sage. Garnish with sage sprigs. Serve with Parmesan if you like.
TIPS: Recipes calling for a microwave were tested in a 1,100-watt microwave oven. If your microwave has more or less power, it may be necessary to make adjustments in cooking times to reach desired doneness.

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