White Bean, Kale and Ricotta Stuffed Squash

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White Bean, Kale and Ricotta Stuffed Squash

Yield: 2

Author: Katie Brown

Ingredients

• 1 Acorn Squash (halved and seeded)
• 1 tbsp Grass-Fed Butter
• 1/2 Sweet Onion, minced
• 3 cups Curly Kale (stemmed removed)
• 4 Garlic Cloves, minced
• 1/2 can White Beans (drained and rinsed)
• 1 cup Ricotta (whole milk, preferred)
• 1 tbsp Olive Oil
• 1/4 tsp Nutmeg
• 1/4 tsp sea salt and pepper
• Parmesan, graded, for taste
• Sliced almonds, optional

Instructions

1. Preheat oven to 375 on roast
2. Half the acorn squash with a sharp knife. Brush with oil, sea salt, and pepper
3. Place on baking sheet flesh side down, for 35-ish minutes
4. While acorn is roasting, cook minced onions in oil, when they start to become translucent, add in the minced garlic and stir. Once fragrant, add in the kale and stir until it's slightly wilted.
5. Remove from heat, add in ricotta and white beans and stir until fully combined.
6. Remove squash from oven, flip over, flesh side up, place 1/2 tbsp butter and the nutmeg into the crevice and place back in the oven for 10 minutes (squash should be basically done)
7. Remove from oven, add the bean and kale mixture into both sides and cook until warm throughout
8. Remove, grate parm on top, add nuts and enjoy!