Roasted Brown Butter and Bean Stuffed Acorn Squash with Crispy Sage - alive magazine
Roasting brings out the natural sweetness of squash in this vegetarian main course. Switch up the beans and herbs to transform this dish into something new.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Plate
- Measuring cup
- Measuring spoon
- Colander
- Grater
Ingredients
- 2 acorn squash, halved and seeded
- 1/4 cup (60 mL) unsalted butter
- 1/2 cup (125 mL) fresh sage leaves
- 2 cups (500 mL) cooked chickpeas, drained and rinsed if using canned
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground black pepper
- 1/4 tsp (1 mL) ground nutmeg
- 2 Tbsp (30 mL) apple cider vinegar
- 1/3 cup (80 mL) shaved or grated Parmesan cheese
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