Here is a lovely appetizer we make for the store in large amounts. The taste is quite unexpected because of the presence of escarole, dill and ricotta salata cheese, which gives a moussaka-like flavoring to the squash. This dish has a light and well-balanced flavor, distinctly Southern Mediterranean in origin.
Sweat onions and scallions with garlic in olive oil in a fairly deep heavy-bottomed pot or Dutch oven over medium/low heat for about 5 minutes until softened but not colored. Add escarole, dill and parsley and cook down 5 minutes more. Add raw basmati rice, chicken or vegetable stock and seasonings. Bring to a boil, then turn down to a simmer and cover. When rice is cooked, about 10 minutes later, uncover and let cool. Taste and adjust seasonings. Set aside.