Tae emailed today asking what to do with an abundance of silverbeet (Swiss chard) that she had scored. I suggested using it as in this recipe, but, she couldn't get the delicata squash. So, I made it myself with the arugula/spinach mix that I had on hand.
This delicious dish can be made start-to-finish in 10 minutes.
Delicata Squash & Greens
Serves 4 as a side
2 delicata squash
8 oz arugula and/or baby spinach, chopped
2 tsp olive oil
2 cloves garlic, minced
1 tsp red chile flakes (optional)
2 tsp vinegar (optional)
2-3 Tbs vegan parmesan cheese substitute
Cut the squash in half and scoop out seeds. Place halves, cut side down, in a glass dish with 1/4 c water. Cover with plastic wrap and poke several holes to allow steam to escape.
Microwave squash about 6 minutes per pound of squash
While squash cooks - heat a 12 inch skillet.
Add olive oil.
Add red chile flakes and stir for 30 seconds.
Add the garlic and stir 15 seconds.
Add the greens and quickly stir into oil and cook to the level of done-ness you prefer.
Add the vinegar, if desired, and toss.
When squash is done, plate each squash, cut side up. Fill each with greens, and top with cheese substitute.
This dish is best salted at the table, preferably with a nice finishing salt such as Maldon's.
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