• 1 Kabocha squash (3-4 lbs)
• 1 Tbsp olive oil
•  Salt & freshly ground black pepper, to taste
• 1 slice thick bacon, diced (or two thin slices)
• 1 red onion, chopped
• 1/2 lb green beans, washed & stems removed
• 1/4 cup (marcona) almonds, roughly chopped

Instructions:

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

Steam green beans until tender, about 3 minutes. Remove & shock in cold water. Drain and cut into 2 inch pieces.

Meanwhile, heat a skillet over medium heat, add diced bacon and render over low heat until bacon is browned. Add onions and cook over low heat, stirring constantly until caramelized (about 10 minutes).

Just before serving, add the green beans to the onions and saute until beans are warmed through. Correct the seasoning.

Transfer warm squash to 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 almonds.

YIELD: 6 servings

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