Roasted kabocha squash with green beans & almonds

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1 ea. kabocha squash (3-4 lbs)
1 Tbsp. olive oil
To taste Kosher salt and freshly ground black pepper
1 slice thick bacon, diced (about 1½ oz) use two thin slices if necessary
1 ea. red onion
½ lb green beans, washed and steams removed
1/4 cup marcona almonds, roughly chopped

1. Pre-heat the oven to 375 degrees. Rinse the squash and pat dry. Cut around the stem (about a five inch opening), remove the lid and scoop out the pulp and seeds. Rub the inside of the squash with the olive oil and season with salt and pepper. Place on a baking sheet, replace the lid and roast until tender; about 45 minutes to an hour depending on size.

2. Pour a cup of water in a saucepan fitted with a steamer basket and lid; bring to a boil. Toss in the green beans and steam until tender, about 3 minutes. Remove and shock in ice water; drain well and cut in 2” pieces. Meanwhile, heat a 12 inch skillet over medium heat. Add the diced bacon and render over low heat until bacon is browned. Add the onions and cook over low heat, stirring constantly until caramelized (about 10 minutes).

3. Just before serving, add the green beans to the onions and sauté until beans are warmed through; check for salt and pepper. Transfer the warm squash to a cutting board and cut down, but not through the base into 6 wedges; transfer to a serving bowl. Fill the cavity with the onion / green bean mixture and sprinkle with the almonds.

Yield:  6 servings as a side dish