Southwestern Stuffed Acorn Squash

This recipe is an amalgam of two recipes that I found (here and here). I wanted a vegetarian version, hence the rice and beans (for protein and some extra calories).The combination of the slightly sweet squash and the salty/spicy filling is just right.

Southwestern Stuffed Acorn Squash


2 medium acorn squash
2 tablespoons butter, cut into 4 pieces
1 tablespoon olive oil
1 small onion, chopped
1 small bell pepper, chopped
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon oregano
1 15-oz can tomatoes and green chiles (i.e. Rotel)
1 15-oz can black beans, rinsed
1 cup cooked rice
1/2 teaspoon salt (or more to taste)
1 cup shredded cheese (cheddar, monterey jack, or muenster)

1. Preheat oven to 375F.  Cut squash in half horizontally, and scoop out seeds (you can toss them or save them for roasting). Place squash in a 9x13 dish, cut-side up. Place 1 piece of butter into each of the squash halves. Add 1 cup of water in to the bottom of the pan before covering with foil (the steam from the water will help keep the squash moist). Bake until the squash is tender, about 45 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, cumin, coriander, paprika and cumin; cook for 30 seconds. Stir in tomatoes w/green chiles, beans, rice, and salt. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
3. When the squash are tender, reduce oven temperature to 325F. Fill the squash halves with the beans/rice mixture. Top with cheese. Return to the oven and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

ENJOY!!

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Butternut Squash Soup

Another Fall favorite in our home. You can actually use any winter squash in this recipe. If you are pressed for time, you can use 3 10- to 12-ounce packages of frozen squash puree. To make this recipe vegetarian, substitute vegetable stock.

Butternut Squash Soup
(from Joy of Cooking)

1 medium to large butternut squash (about 3 1/2 pounds)
3 tablespoons butter
2 large leeks, white part only, chopped
4 teaspoons fresh ginger, peeled and minced
6 cups chicken stock (the recipe splits the stock into two parts, 4 cups and 2 cups, I always substitute heavy cream for the latter to make it super creamy)
1 1/2 teaspoons salt

1. Preheat the oven to 375F. Cut the squash into halves or quarters. Remove any seeds and strings. Arrange the squash cut-side up on a rimmed baking sheet. Add 1/4 inch water to the pan and cover with aluminum foil. Bake until the squash is tender when pierced with a fork, 30 to 45 minutes. Set aside to cool.
   
2. Meanwhile, heat the butter in a soup pot over medium-low heat. Add leeks and ginger, and cook, stirring, until the leeks are tender but not browned, 5 to 10 minutes.
3. Scrape the cooled squash flesh from the skin and stir it in along with 4 cups of chicken stock. Bring to a simmer. Cook for 20 minutes, stirring and breaking up the squash.
4. Puree the soup in a blender or food processor until smooth.
5. Return to the pot and stir in remaining chicken stock (or cream, if using) and salt. Heat through.
6. Serve garnished with chopped parsley or cilantro, soup croutons, and/or toasted squash seeds.

ENJOY!!

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