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About the Dish

  • Butternut Squash

    Butternut Squash

  • Vidalia Onion

    Vidalia Onion

  • Garlic

    Garlic

  • Thyme

    Thyme

  • PeachDish Salt

    PeachDish Salt

  • Ground Nutmeg

    Ground Nutmeg

  • White Wine

    White Wine

  • Ground Chicken

    Ground Chicken

  • Panko

    Panko

  • Winter Greens

    Winter Greens

  • Red Pepper Flakes

    Red Pepper Flakes

  • White Beans

    White Beans

  • Butter

    Butter

METHOD

1
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.
2
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.
3
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.
4
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.
5
Add panko, cooked squash and cooked onion mixture and pan juices. Stir to thoroughly combine.
6
Divide mixture into 12 equal portions. Roll each portion between cupped hands to form a smooth ball.
7
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.
8
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.
9
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.
10
Divide greens between 2 plates, and top with meatballs. Enjoy!