Acorn squash

<strong>Southwestern Stuffed Acorn Squash</strong>
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Southwestern Stuffed Acorn Squash

Adapted from eating well because it was no meat Monday.

Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients.

Steve Note: I used Farro instead of sausages but you could use ground beef, chicken, turkey or wild or other wise rice.

Ingredients

  • 3 acorn squash, (3/4-1 pound each) Steve Note: you could use Butternut, Delicata Squash, Zucchini etc. I like these because the skin is edible .
  • 5 ounces bulk turkey sausage Steve Note: I substituted about 3/4 cup of cooked farro 1 small onion, chopped
  • 1/2 medium red bell pepper, chopped
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 cups chopped cherry tomatoes
  • 1 15-ounce can black beans, rinsed (see Tip)
  • ½ teaspoon salt
  • Several dashes hot red pepper sauce, to taste
  • 1 cup shredded Swiss cheese Steve Note: I used Cheddar

Directions

Step 1 Preheat oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.

Step 2 Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.

Step 3 Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.

Step 4 When the squash are tender, reduce oven temperature to 325 degrees . Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

Tips

Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Tips

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Caramelized Acorn Squash Salad with Crispy Shallots.
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Caramelized Acorn Squash Salad with Crispy Shallots.

The first time I had something similar to this they served with herb goat cheese on a bed of arugula. We had on hand crumbled feta, cut up oranges, pumpkin seeds, served on a bed of mixed greens. In fact it was at Stonewall Kitchen cooking class and they made a salad very similar this is my adaptation using what we had on hand. Here is a good site to read about varieties of winter squash. There were 2 of us and this made one fine meal, I even skipped dessert that night which for some reason this last year I have become a dessert person so strange to me.

acorn-squash

I apologize I was so into cooking that I forgot to take a picture in the pan while cooking.

Ingredients:

  • 1 Acorn squash or any thin skinned winter squash – the thin skin allows you to eat it when cooked.
  • ¼- ½  cup hard apple cider – could use regular cider
  • 3 tablespoons unsalted butter melted
  • ¼ cup light brown sugar packed
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper

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How:

Cut off the ends of the squash and scoop out the seed

Cut into ½ inch think rings.

Combine the sugar, salt, pepper and butter in a large bowl. Add the squash and coat.

Heat a large sauté pan over medium heat and place the squash in a single layer. Add apple cider to pan. Allow squash to cook and apple cider to reduce until squash is tender and the glaze begins to caramelize. While pan roasting, turn the squash with a spatula to be sure it browns evenly.

Things I might try next time –

  • I think next time I might melt the combination making it easier to coat the squash.
  • My pan was a little too small so I ended up using half rings to fit.
  • Cooking in batches to retain the circles
  • I might try roasting and flipping a few times next time

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Hard Apple Cider Vinaigrette Dressing

Ingredients

  • ¾ cup hard apple cider
  • ¼ cup fresh orange juice (about ½ orange)
  • 1 teaspoon honey
  • 1 tablespoon minced shallots
  • 2 tablespoons white balsamic vinegar (used our 18 year old)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste.

How

Bring cider, juice and honey to a boil in a small saucepan.

Cook 10 minutes or until reduced to about 2 tablespoons.

Pour into a medium bowl and let cool slightly. Add shallots, vinegar, Dijon salt and pepper stir with a whisk. Gradually add the olive oil stirring constantly with a whisk. Set aside.

Crispy Shallots

Ingredients

  • 1-2 shallots shaved into rings, used our new mandolin
  • I cup rice flour – gluten free which browns more quickly
  • Canal oil as needed.

How

Heat canola oil in a small sauté pan. Toss shallots in rice flour, shaking off excess. Fry rings until crispy and lightly golden. Remove from oil and season with salt. Drain on paper towel. To be honest the first batch burnt, the second was not quite crispy enough, and the next batch was perfect. Sound like a familiar story to you? I used the 2nd and third batch tossed the first. Learned you got to watch them cause they turn real quick.

Caramelized Acorn Squash Salad with Crispy Shallots.

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