Kabocha Squash Stuffed With Brussels Sprouts, Kale And Pecans

• 3 shallots, chopped
• 3 cloves garlic, minced
• 1 small fennel bulb, trimmed, cored and thinly sliced
• 8 ounces Brussels sprouts, trimmed and halved
• 1 pound kale, tough stems removed, cut into 1 inch pieces
• 2 cups vegetable broth, low sodium or no-salt-added
• 1 tablespoon fresh chopped sage
• 1 teaspoon dried rosemary, crushed
• 1/8 teaspoon black pepper
• 1/3 cup chopped unsweetened, unsulfured dried cherries
• 1 kabocha squash (3-4 pounds)*
• 1/4 cup chopped pecans

1. Preheat oven to 350 F.
2. Heat 1/8 cup water in a large pot, add shallots and garlic and saute until tender, about 4 minutes. Add fennel, Brussels sprouts, kale, vegetable broth, sage, rosemary and black pepper. Bring to boiling, reduce heat. Simmer, covered, about 10 minutes or until vegetables are nearly tender. Add dried cherries.
3. Cut top of squash around stem to make lid. Scoop out seeds and stringy pulp. Fill squash with stew, then top with lid.
4. Place on parchment lined baking sheet. Bake 1 1/2 to 2 hours or until squash is tender enough to be easily pierced with a knife. Remove from oven. Let sit for 5 minutes.
5. Scoop stew along with squash into bowls. Top with chopped pecans.
6. * a sugar pie or cheese pumpkin can also be used.

shallots, garlic, fennel bulb, brussels, kale, vegetable broth, sage, rosemary, black pepper, cherries, kabocha squash, pecans

Taken from www.epicurious.com/recipes/member/views/kabocha-squash-stuffed-with-brussels-sprouts-kale-and-pecans-50169185 (may not work)