Kale Stuffed Squash Boat
1 medium Delicata squash, halved and seeds removed
2 tablespoons extra virgin olive oil
salt
2 medium apples, peeled, cored and finely chopped
2 medium to large leeks, white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half moons
1/2 cup raisins
1 teaspoon dried thyme
1 bunch kale, rinsed, thick stems removed, shredded (about 2 loosely packed quarts)
1 tablespoon unsalted butter, cut into 8 small cubes
Procedures
2 tablespoons extra virgin olive oil
salt
2 medium apples, peeled, cored and finely chopped
2 medium to large leeks, white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half moons
1/2 cup raisins
1 teaspoon dried thyme
1 bunch kale, rinsed, thick stems removed, shredded (about 2 loosely packed quarts)
1 tablespoon unsalted butter, cut into 8 small cubes
Procedures
- Adjust oven rack to middle position and preheat oven to 375°F. Place squash skin side up in a pyrex casserole dish and fill with 1 inch of water. Bake until flesh is starting to turn tender and a paring knife inserted shows just a little resistance, about 25 minutes.
- Meanwhile, prepare the stuffing. Heat 2 T olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Reduce heat to medium, add kale, cover pan and cook, stirring occasionally, until kale is mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper.
- Remove squash from oven and place kale inside
- Eat when cooled slightly
- You can precook the squash and sauté the greens in the morning to save time.
