WORDS & IMAGE: KATE WEINER
I've been having a lot of fun lately experimenting with root-to-stem cooking. Learning to embrace truly whole foods isn't just delicious (stay tuned for an incredible broccoli stalk pesto); it's also cheaper. In the past, I often bought the beet only to discard the greens. Recently, however, I've learned to squeeze several lives from a single veggie.
This simple recipe will help you turn the edible stuff accumulating in your compost bucket into a hearty winter meal for two. You can pretty much stuff the squash with whatever providing you add olive oil and caramelized onions. Let us know what yummy combinations you come up with!
2 Acorn Squash
2 Cloves Garlic
1 Yellow Onion
1 Head of Broccoli
1/2 Cup Shredded Red Cabbage
2 Rainbow Carrots
4 Beet Greens (Greens From 1 Beet)
- Heat oven to 450. Cut acorn squash into halves, season with salt and olive oil, and roast until golden brown. Roast with the cut side facing up.
- Caramelize onions in pan.
- Finely mince broccoli (stems and florets) and then mix with garlic and caramelized onions.
- Shred cabbage and cut rainbow carrots into thin medallions and stir it into brocolli, garlic, and onion mixture.
- Sauté beet greens in separate pan before stirring into mixture.
- Stuff squash with veggie goodness, sprinkle with salt, and serve!
SIDE NOTE: Save the seeds from the acorn squash and roast with olive oil, nutmeg, and cinnamon for an energizing snack!