Acorn Squash Stuffed With Coconut Braised Greens

• 2 small acorn squash
• 3 slices thick bacon, cut into half inch pieces
• 2 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 6 cloves garlic, peeled and smashed and coarsely chopped
• 1 1/2 pounds collard greens or kale, washed with thick stems removed, torn to medium sized pieces
• 1 (14 oz.) can coconut milk (or 2 cups chicken broth, if preferred)
• 1 tablespoon butter
• salt and pepper to taste

1. Preheat oven to 350 degrees. Cut each acorn squash in half pole to pole. Scrape out seeds and fibers and use 1 tablespoon olive oil to lightly coat exposed flesh. Turn squash flesh side down on roasting pan or strong cookie sheet and bake for 50 - 60 minutes.
2. Meanwhile, render bacon in large saute pan over medium heat until browned, about 6 minutes. Remove bacon to paper towel lined plate and set aside. Add onions to pan and cook 5 minutes until translucent but not browned. Add garlic until fragrant, about one minute. Add remaining tablespoon olive oil and half of greens and saute until they begin to wilt, about two minutes. Add remaining greens and continue to turn for another minute or two. Pour coconut milk over greens and toss so that garlic and onion are dispersed throughout. Cover and reduce heat to low and simmer for 30 minutes.
3. Remove squash from oven and turn each over on baking sheet. Uncover greens and bring heat to medium high. Clear a space in the middle of the pan and add the butter, whisking with remaining liquid to thicken, then incorporating overall, about three minutes. Add salt and pepper to taste. Mound each squash half with braised greens, garnish with bacon and serve in bowl as a side.

acorn, bacon, olive oil, onion, garlic, collard greens, coconut milk, butter, salt

Taken from www.epicurious.com/recipes/member/views/acorn-squash-stuffed-with-coconut-braised-greens-50108811 (may not work)