Ingredients
- 2 small kabocha or acorn squash
- olive oil, for drizzling and sauteing
- sea or kosher salt and fresh black pepper
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 cup fresh cranberries or 1/2 cup dried
- 10-12 cups swiss chard, kale or spinach, rough-chopped (washed and dried, stems removed)
- 7-8 ounces brie, cut into bite-size pieces
- 1-2 tablespoons panko or seasoned bread crumbs
Instructions
- Preheat oven to 400 degrees F. Cut both squash in half, scoop out seeds and trim bottoms if needed so they stand up evenly. Drizzle oil lightly over tops and sprinkle with salt and pepper. Roast 25 minutes.
- Meanwhile in a large skillet melt butter and a tablespoon of oil over low heat; add garlic and cranberries; saute until cranberries soften. Add greens and saute until wilted. Season with salt and pepper. Mix in brie, when it starts to melt remove from heat.
- Divide the greens evenly among the squash; sprinkle tops with bread crumbs. Bake an additional 20 minutes or until squash is tender. Cut each squash half into quarters for serving.
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