Author Notes
This can be prepared a hundred different ways, using different gourds (acorn, summer, etc) with your favorite combination of stuffing ingredients and different added grains. I like the delicata squash, when I can find it, because it caramelizes so nicely. —Brian Coppola
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Ingredients
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3
Delicata squash, halved and cored
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1
red bell pepper, chopped
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30 ounces
low salt black beans, drained
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3-6 ounces
Mexican cheese blend
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1
sweet onion, chopped
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4 ounces
minced roasted garlic
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4 ounces
diced hot chili peppers
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1 pound
chorizo, browned
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2 tablespoons
chili powder
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1 tablespoon
paprika
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1 tablespoon
cayenne
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1 tablespoon
ground cumin
Directions
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Preheat oven to 450F; line a large, shallow baking pan with parchment paper.
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Wash and halve the squash, hollow them out with a large spoon
rub the interiors with garlic and EVOO, and place hollow side up on the parchment (this is heresy; so what?)
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Roast for 20 minutes, then turn them over, sprinkle with EVOO, and roast for another 20 minutes; remove and turn hollow side up on a new piece of parchment on the same pan.
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Meanwhile, caramelize the onions in a large skillet or wok, adding in the red pepper about 3/4 of the way through. Reserve the mixture.
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Then, brown the chorizo in the same pan; add the onion/pepper mixture and heat through.
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Add the beans, hot pepper, spices, heat and mix for another 10-15 minutes.
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Stuff the squash with the mixture (can wait now, to heat and serve later).
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Heat through at 350F for 15 minutes, top with a cheese mixture and heat to melt, another 10 minutes.
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Serve with taco sauce or comparable topping (I use a homemade, no-sugar sauce) and sour cream.
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Inspired by: http://www.acouplecooks.com/chipotle-black-bean-stuffed-delicata-squash/
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