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Lodi Squash with Beans and Greens

With this recipe, Chef Madison Warren celebrates winter squash and winter greens grown and harvested by Farmer Jamie Nadler. Together, they operate Dancing Greens Farm in Monterey.
“We love these little Lodi squash filled with our favorite beans and greens, because they perfectly encapsulate winter’s hardiness,” says Chef Madison. “Squash, greens, and beans complement each other in the garden and on the plate. Lodi squash is a new variety by the Row 7 Seed Company and is a perfect individual squash size. Farmer Jamie especially loves growing greens—hence the farm name—because they add so much color and fun to the garden and a meal. For beans, we’ll use whatever Little Bean Farm has in their Bean Club Bundle CSA.”
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Course Side Dish
Servings 8 servings

Ingredients
  

For the beans

  • 1 pound dried beans (pinto, white, cranberry are all great here)
  • 1 head of garlic, cut in half
  • 1 shallot, cut in half
  • 1 bay leaf
  • ½ lemon
  • 1 tablespoon salt, plus more to taste
  • ½ cup extra virgin olive oil

For the greens

  • 1 onion
  • Extra virgin olive oil
  • 2 bunches greens (kale, dandelion greens, sorrel, chard are all great)
  • Salt to taste
  • ½ lemon

For the squash

  • 8 Lodi squash (or small acorn squash)
  • Extra virgin olive oil
  • Salt
  • Optional toppings: Tahini, pesto, fresh herbs, edible flowers

Instructions
 

To cook the beans:

  • Soak the beans in water overnight (or 6 to 8 hours). Drain. Add soaked and drained beans to a large pot, add fresh water to cover by 1 inch. Turn heat to high and bring to boil for 2 minutes. Skim off any foam created and turn heat to low.
  • Add aromatics—garlic, shallot, bay leaf, lemon, salt, and olive oil to pot, simmer for 4 to 6 hours until beans are soft. Add more water if the beans dry out. Taste liquid, and if boring, add more salt. When it’s ready, the garlic should be nice and creamy and the beans will be brothy. Squeeze garlic cloves out of their wrappers into the beans. Remove and compost the garlic paper, shallot skin, bay leaf and lemon rind.

To cook the greens:

  • Thinly slice onion. Wash all greens and chop into 1- to 2-inch pieces.
  • Using a large sauté pan over medium-high heat, add olive oil and sliced onion to the pan with a pinch of salt. Sauté until soft and caramelized. Working in batches, add in chopped greens. Stir and cook until the greens are wilted. When ready, add squeeze of lemon and salt to taste.
  • Stir cooked greens into beans. Keep warm while the squash roasts.

To roast the squash:

  • Preheat the oven to 375°. Line a baking sheet with parchment paper.
  • Cut the tops off the squash (approximately the top quarter of the squash). The bottom of the squash will be your bowls, the top of the squash with the stems will be your lids. Scoop out the seeds.
  • Place the squash on the parchment-lined baking sheet. Rub “bowls” and “lids” inside and out with olive oil and an even sprinkle of salt. Put the lids on the bowls and roast for 30 to 45 minutes, until tender (easily pierced with a knife).

To put it all together:

  • When ready to serve, turn the oven to 450°. Reheat the Lodi squash bowls and lids.
  • Ladle beans and greens into warm Lodi squash bowls. Top with Lodi squash lids. Drizzle or sprinkle with toppings of choice (tahini, pesto, fresh herbs, edible flowers). Enjoy!!

Notes

PHILIPPE JEANJEAN’S SUGGESTED WINE PAIRING
The creamy texture of the beans and baked squash calls for acidity and structure. Try a lightly oaked Chardonnay from California, a Sémillon from the Graves region (Bordeaux), or a Falanghina from Campania.
PHOTOGRAPH BY MAKANI KIRWIN
Keyword squash