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Sauté Acorn Squash with Leeks and Fava Greens


1 acorn squash
1 tablespoon butter or olive oil
1 leek, sliced (only white and pale green parts
2 cloves garlic, minced
1 tablespoon dry vermouth (substituting white wine or water is fine)
1/2 cup low sodium vegetable broth
1 bunch fava greens, leaves removed stalks
1/4 cup shredded Parmesan cheese


  1. Cut the squash in half, remove the seeds and stringy parts of the squash. Using a potato peeler, peel the skin from the squash and cut the flesh into 1-inch cubes.
  2. Heat skillet over medium heat, melt butter, sauté the leek and garlic until tender.
  3. Add squash cubes to the skillet, cook 2-3 minutes.
  4. Pour vermouth and vegetable broth into pan, bring to a boil, cook squash until tender and liquid has evaporated. (about 10 minutes).
  5. After liquid has evaporated, add the fava leaves to the pan and continue cooking squash, stirring well 2-3 minutes or until squash begins to brown and the leaves are wilted.
  6. Sprinkle Parmesan cheese on top of squash, transfer to a serving dish and serve warm.