Squash baked in the oven is one of fall's simplest and most perfect dinners. I've topped this with a sort of white bean stew to make it a more complete meal.
Makes 4 servings
1 3-pound pumpkin, seeded with the peel left on
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, sliced
1 cup cannellini beans
1 cup baby chard or baby spinach
1 teaspoon dried oregano
Preheat oven to 450 degrees. Cut pumpkin quarters crosswise into 1/2-inch-thick slices. Toss with 1 tablespoon oil and salt and pepper in a shallow baking pan, and arrange slices in one layer. Roast in middle of oven until just tender, about 20 minutes. Remove from oven and cover with foil to keep warm.
Meanwhile, saute the garlic in about 2 tablespoons of olive oil in a large frying pan over medium heat. After a few minutes, add the beans, chard or spinach, oregano and salt and pepper to taste. Simmer on low for about 5 minutes, until the greens are wilted.
Arrange the pumpkin slices, about 2 per plate, and top with generous spoonfuls of the beans.
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