I’m particularly fond of stuffing delicata squash and have adapted from a recipe in from a Freedom Farmers Market email newsletter. No idea who to credit for the recipe. Try these with your mustard greens or with something milder you pick up at a local farmers market.
Ingredients:
2 medium to large delicata squashes, halved and seeds removed 4 tablespoons extra virgin olive oil Kosher salt and freshly ground black pepper 2 medium apples, peeled, cored and finely chopped 1 cup chopped onion 2 medium cloves garlic, minced 1/2 cup raisins 1 teaspoon dried thyme 8 cups chopped greens 1 cup cottage cheese or goat cheese 2 eggs 3/4 cup packaged or fresh unseasoned breadcrumbs, plus more for topping 1/2 cup grated Parmesan cheese, plus more for topping 1 tablespoon unsalted butter, cut into 8 small cubes
Preparation:
Adjust oven rack to middle position and preheat oven to 375°F. Halve squash, cutting from pole to pole. Remove seeds with a spoon. Rub with 1 tablespoon oil and lightly season with salt and pepper, then lay on a baking sheet.
If squash halves do not sit flat on baking sheet, use a vegetable peeler to trim a strip or two away from the bottom to allow them to lie flat. Bake until flesh is starting to turn tender, about 25 minutes.
Meanwhile, prepare the stuffing. Heat remaining olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic, raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes.
Reduce heat to medium, add greens, cover pan and cook, stirring occasionally, until greens are mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper. Add cottage cheese or goat cheese, eggs, breadcrumbs and Parmesan. Mix well.
Remove squash from oven and divide filling evenly among 4 halves. Sprinkle squash with additional breadcrumbs and Parmesan, and dot each squash half with 2 cubes of butter. Return to oven and bake until squash is tender and stuffing is nicely browned, about 30 more minutes.
If you have any leftover stuffing, bake it in a greased dish alongside for the last 30 minutes.