Makes 12 Servings
3 medium acorn squash
½ cup extra virgin olive oil
1 ½ cups chopped scallions (2 bunches; whites and about 2 inches of the greens)
4 garlic cloves, thinly sliced
½ large bunch kale, leaves chopped into ¼-inch-wide ribbons (about 4 cups)
½ large bunch chicories, leaves chopped into¼-inch-wide ribbons (about 4 cups)
2 tablespoons tomato paste
1 cup coarse dry breadcrumbs
½ cup grated Parmigiano-Reggiano
Salt and freshly ground pepper to taste
Cut each acorn squash into quarters and remove the seeds. Cut a small slice off the backside of each squash quarter so it rests flat. Season the squash with salt and pepper. Place the squash pieces on a cookie sheet, drizzle with ¼ cup of the oil, and bake for 45 minutes, until tender.
While the squash is baking, heat the remaining ¼ cup oil in a Dutch oven over medium-high heat until smoking. Add the scallions and garlic. Add the greens and stir well. Then cover the pot and cook over medium heat until the vegetables are very soft, about 10 minutes. Remove the cover and cook until the mixture is nearly dry, 5 minutes. Add the tomato paste and cook, uncovered, for 5 more minutes. Remove from heat and allow it to cool.
Preheat the broiler.
Combine the breadcrumbs and Parmigiano in a small bowl. Divide the greens mixture among the squash quarters, and top them generously with the breadcrumb mixture, patting gently so that it adheres. Broil the squash until the breadcrumbs are browned, 1 to 2 minutes.
Serve warm or at room temperature.