In reality though, I am happy to have such a plethora of these wonderful gourds, because they are delicious, healthy, and last a long time!
Nevertheless, we are trying to put them to good use. Anytime I see a yummy looking squash recipe I get excited. This is from a book that my friend Carolyn gave me for my birthday a few years ago - EatingWell in Season. The recipe calls for acorn squash, but I thought that Buttercup Squash would be a good substitute. Buttercup squash is a winter squash that is coming into popularity. My mom grew them, but I've seen them in Whole Foods too. They are about the same size as acorn squash, but are a little denser and sweeter. One interesting difference is that the cavity is a little lower and deeper, making them ideal to stuff. NPR just ran an article on winter squash. This is what they have to say about this little guy: It was developed in 1932 at North Dakota Agricultural College and many consider it an almost-perfect winter squash. The skin is a dark forest green, and it has a distinctive protrusion on the bottom. The orange flesh becomes creamy and sweet when cooked.
Sounds good, right??
I love trying new varieties of produce that I love. You never know what you are going to find!
Southwestern Stuffed Acorn Squash
Adapted from EatingWell in Season
3 buttercup or acorn squash
0.5 lb turkey sausage (you can find bulk or just squeeze it out of the casing - I used an Andouille turkey sausage and it was great)
1 yellow onion, diced
1 small red bell pepper, diced
2 cloves garlic, minced
1 tablespoon chili or chipotle powder
1 teaspoon ground cumin
1 tablespoon olive oil
1 15-25 oz can black beans (the big cans were on sale at the co-op, so I used a 25 oz can)
1 14 oz can diced tomatoes
1/2 teaspoon salt
Several dashes hot sauce to taste
6 slices pepper jack cheese or 1 cup shredded
Preheat oven to 375°F. Line a baking sheet with parchment or lightly coat with cooking spray.
Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the baking sheet and bake until tender (about 45 minutes).
Meanwhile, preheat skillet with olive oil over medium heat. Add sausage and cook, breaking it up with a wooden spoon, until lightly browned (3-5 minutes). Add onion and pepper, cook until softened (3-5 minutes). Stir in garlic, chili powder and cumin. Cook for about a minute. Stir in tomatoes, beans, salt, and hot sauce. Cover, reduce heat, and simmer for about 12-15 minutes.
When squash are tender, reduce oven temperature to 325°. Fill the squash cavities with the bean/turkey mixture. Top with cheese. Put back on baking sheet and bake until the cheese has melted (8-10 minutes).
Recipes I bookmarked lately: Rabbit Stew w/Mushrooms (Simply Recipes) and Spinach, Mushroom, and Bacon Fondue (Steamy Kitchen)