Since I have recently confided in you my obsession with all things raw and pure and leafy, let me now take a moment to pay some attention to my other love, the steamy and warming one-bowl type. The type we fondly remember from childhood, usually in the form of melty cheese and bread or, in my case, the aroma of family-secret spaghetti sauce and Italian sausages having simmered for hours while I was at school. Comfort food.
Dietary preferences have morphed since then, and I’d probably be disowned if I gave you our spaghetti sauce recipe anyway, so I’ll instead tell you about squash. I love squash of any kind, and it fills me more than pasta does (with twice the nutrients). My days have been busy: not stressful, just active, but nonetheless giving me one more reason to unwind with a warm dinner of vegetables, grains, sauteed greens, or hearty beans. Even better if the bowl itself is edible, best yet if the ingredients are seasonal. Everybody wins, and so it is with this simple recipe.
One note before we begin: I found some dried shiitake mushrooms at Costco, a huge win since they can be incredibly pricey. That said, you could easily use a cheaper (but still flavorful) variety. Or, if mushrooms aren’t really your thing, try eggplant. I find that these two make pretty great replacements for one another.
Californian winter doesn’t linger long, so I’m savoring the last of it with plenty of dishes like this. It won’t be long before the farmers’ market is back in business and heirloom tomatoes are abundant. For all you mid-westerners (hi, Sis!) and east-coasters (hi, aunts, uncles and cousins!) I’m sending you hugs and sunshine.
Squash Bowls with Chard, Beans, Shiitakes :: Serves 2
1 acorn squash, halved and seeds removed
1 cup lentils or a variety of dried beans
1/2 yellow onion, diced
2 cloves garlic, diced
1/2 cup dried shiitake mushrooms, reconstituted in warm water and diced (or fresh mushrooms of choice)
3-4 stalks Swiss chard, stems chopped and leaves julienned
sea salt and black pepper
1/4 teaspoon chili powder
1/4 teaspoon allspice
1/2 teaspoon dried sage
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
splash of balsamic vinegar (optional)
Preheat oven to 375’. Line a rimmed baking sheet with foil. Brush halved squash with oil and place cut-sides down on baking sheet. Bake until the skin can be pierced with a fork, about 25-30 minutes.
In a medium saucepan, cook beans according to package directions. Drain (if needed) and set aside.
In a large skillet over medium heat, saute onion in oil until tender. Add garlic, mushrooms, chard, seasoning and spices and stir to combine. Add more oil if necessary (the mushrooms absorb a lot). Reduce heat to medium-low, cover, and let the greens wilt.
Add cooked beans and about 2 tablespoons of balsamic vinegar. Stir to combine and let the vinegar reduce. Add more salt and pepper if desired. Remove from heat.
Spoon mixture into the squash “bowls.” You will have extra-- I like to keep refilling the bowl as it empties, so as to get a bite of filling with every bite of squash.