Chard Stuffed Acorn Squash with Garlic Cream

  • 1 Acorn Squash
    1 bunch Swiss Chard
    4 cloves Garlic
    ¾ cup Milk
    2 oz Feta Cheese

Cut squash in half and scoop out the seeds and pulp.


Place squash cut side down on an oiled baking sheet and bake for 30 minutes at 400°F, until fork tender and set aside. 
 Peel cloves of garlic and add to oven for 10 minutes alongside the squash.
 Remove garlic and in a small mixing bowl, puree with milk and feta cheese, adding salt and pepper to taste. Coarsely chop chard and sauté in a medium saucepan with olive oil over high heat until wilty (stems are okay to use, add 2 or 3 minutes before leaves).


Place sauteed chard into hallowed out squash and drizzle with cream sauce. Bake for another 10 minutes and serve hot out of the oven.