a simple lunch concoction

Our garden produced only 1 kabocha squash this summer and I felt the pressure to figure out the perfect meal to make out of that 1 glorious squash. I opted for a very simple lunch concoction of roasted squash, white beans, parmesan cheese and chives.

It's as simple as this:
1 roasted kabocha squash
1 can of white beans, rinsed
1 shallot, sliced
1 TB chopped chives
grated parmesan cheese for topping

Preheast oven to 350°.
Cut kabocha squash in half, remove seeds, and place in a glass dish cut side down.
Pour 1/4" water in with squash and place in oven for 35 - 45 minutes.
It's done when a knife slides easily thru squash.
Remove from oven and scrape out squash, discarding the skin.
Set aside.

Saute sliced shallots, then add can of beans. Let simmer for 15 minutes. You may need to add a little water for them to simmer in if there is not enough residual water on them from the rinsing.

Mix roasted squash in with the beans.
Simmer for another 5-10 minutes, remove from heat.

Serve with a sprinkling of chives and some shaved parmesan.