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About the Dish

1 pound Butternut Squash
1 medium Vidalia Onion
2 cloves Garlic
2 sprigs Thyme
1/2 teaspoon PeachDish Salt
1/4 teaspoon Ground Nutmeg
1/4 cup White Cooking Wine
1 medium Onion
12 ounces Ground Chicken
1/2 cup Panko
4 ounces Winter Greens
1/4 teaspoon Red Pepper Flakes
1 cup White Beans
1 pat Butter
Per Serving
Calories 786
Total Fat 36 g
Saturated Fat 9 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 12 g
Cholesterol 240 mg
Sodium 916 mg
Total Carbohydrates 71 g
Dietary Fiber 11 g
Sugar 7 g
Protein 48 g
Savannah Sasser

Chef Savannah Sasser had been cooking for over ten years, from fine dining to gastro pub fare. She received her culinary foundation and formal French training from Le Cordon Bleu and has worked under Chef Jacky Francois, a classical trained French chef overseeing the historic Omni William Penn Hotel, Pittsburgh. With many years of experience Sasser is constantly evolving and actively pursuing new takes on Southern French cuisine. She has cooked for dignitaries, celebrities and all-star athletes from around the world. With her love of community she has helped Twain’s Brewpub to actively grow their Atlanta Community Food Bank fundraiser, and is partnered with Global Growers, helping create opportunities in sustainable farming in Georgia. Chef Sasser has also partnered with Springer Mountain Farms, Brasstown Beef and Greener Fields Together to also promote buying local. Savannah is currently the executive chef at Hampton + Hudson.


Heat oven to 350° F. Prepare your mise en place: Peel butternut squash, and cut off top stem and bottom 1/4 inch. Halve lengthwise; scoop out and discard seeds and fiber. Cut squash into 1/4-inch dice, and measure out 1 1/2 cups (reserve any extra for another use). Peel and thinly slice onion. Measure out 1/2 cup sliced onion for greens and 1/2 cup for meatballs (reserve any extra for another use). Peel 2 garlic cloves; slice 1 clove, and mince the other. Pick and chop thyme leaves. Cut or tear greens into bite-size pieces. Drain and rinse beans.
In a bowl, toss butternut squash with 1 teaspoon olive oil. Spread on a baking sheet or baking pan, and roast 10-15 minutes, until tender when pierced by a fork.
Place a sauté pan over medium heat, and add 1 teaspoon olive oil. When oil is hot, add 1/2 cup sliced onion and minced garlic, and cook, stirring, until tender, about 5 minutes. Add thyme, 1/4 teaspoon PeachDish Salt and nutmeg. Add cooking wine, and swirl to lift any cooked bits from bottom of pan (deglaze). Remove pan from heat.
Crack egg into a mixing bowl, and use a fork or wooden spoon to whisk lightly. Add chicken, and stir well to combine. Add panko, cooked squash and cooked onion mixture and pan juices. Stir to thoroughly combine.
Add panko, cooked squash and cooked onion mixture and pan juices. Stir to thoroughly combine.
Divide mixture into 12 equal portions. Roll each portion between cupped hands to form a smooth ball.
Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. When oil is shimmering add meatballs. Sear 2-3 minutes without stirring to brown on bottom. Turn meatballs a quarter turn, and cook without moving 2-3 minutes to brown on bottom. Repeat 2 more times.
Once meatballs are browned on all sides, add remaining 1 teaspoon olive oil. Add remaining 1/2 cup sliced onion and cook, stirring occasionally, until it starts to turn translucent, about 3 minutes. Add sliced garlic and cook, stirring, 2 minutes. Add greens and crushed red pepper (use less if you don’t like a lot of heat). Cook, stirring, until greens wilt.
Add 1/2 cup water and 1/4 teaspoon PeachDish Salt. Reduce heat, and simmer 5 minutes. Stir in beans, and cook 3 minutes. Melt in butter pat, and you should have a little bit of rich and brothy pan sauce, add a little more water to the pan if desired.
Divide greens between 2 plates, and top with meatballs. Enjoy!