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Swiss Chard Stuffed Acorn Squash with Garlic Cream Sauce

Although there are only 5 ingredients in this simple dish, it sure packs a punch and allows the hearty flavor of the vegetables speak for themselves.  As a great cold weather green that is packed with vitamins and fiber, the sauteed chard is mellowed by the soft roasted squash and warm garlic cream sauce. Impress your guests with this simple dish that is full of flavor, texture and nourishment. 


1 Acorn Squash
1 Bunch Swiss Chard
4 cloves Garlic
¾ Cup Milk
2 Oz Feta Cheese


1.  Cut squash in half and scoop out the seeds and pulp.
2.  Place aquash 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.
4.  Remove garlic and in a small mixing bowl, puree with milk and feta cheese, adding salt and pepper to taste.  5.  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).
6.  Place sauteed chard into hallowed out squash and drizzle with cream sauce.  Bake for another 10 minutes and serve hot out of the oven. 

classic baked acorn squash

Photo courtesy of

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Hidden Villa Apples

hidden villa apples lz

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CSA Recipe: Kabocha Squash Cheesecake with Walnut Crust

Kabocha is a Japanese variety of winter squash. Ours have finally cured in the field and are ready for harvest. When the kabochas arrive, it feels like fall is officially here. Prepare and enjoy kabochas as you would other winter squash, including in desserts like this recipe!
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CSA Newsletter: Week of October 8, 2012

"I cannot endure to waste anything

so precious as autumnal

sunshine by staying in the house."

- Nathaniel Hawthorne
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CSA Newsletter: Week of September 24, 2012

This Saturday marked the Autumnal equinox and the first day of fall, and also marked the beginning of my fourth week as a CSA intern at Hidden Villa. This first month has been an exhilarating introduction to the farms’ systems, and these weeks have gone by fast. I arrived in early September, when the summer heat was still brilliant, and the sun would not set until after eight o’clock. My large collection of wool hats, blankets, and socks were out of place in the warm evening air. While the seasonal transition from summer to fall can be easily overlooked in California, with Indian summers fluidly stretching into October, the first day of fall is cause for celebration. The fall harvest celebrates a change in pace, and a time to commemorate the bounty of the harvest and prepare for the onset of winter.

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