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.