with the onset of the change to standard time, i learned two things: 1) it is impossible to make dinner after work in enough time to capture any real day light; and 2) stuffed squash does not photograph well. i realize that i have been blogging for five years, so i should know both of these things by now. but i honestly feel like i forget how quickly it gets dark every year.
and as for the squash – there’s a direct correlation between the colder weather and my need to eat squash all the time. despite its definite non-photogenic qualities, i cannot reign in my squash recipes. so, expect more dark and squashy photos in the future, dear readers. and do not let the photos hold you back from making this dish. it’s absolutely amazing.
to be honest, when i came across this recipe with the somewhat braggy title of “ultimate stuffed squash,” i laughed out loud at the pretentiousness. but i was wrong. so wrong. these are the ultimate stuffed squashes. the combination of cornmeal, eggs, black beans, corn, cheese, and peppers makes for a deliciously light and filling meal. especially with a salad on the side. or, you know, chips and salsa. because i feel like chips and salsa deserve a place at any meal. right?!? regardless of your opinion on chips and salsa, i hope this dish helps ease the transition away from daylight savings time, and i’ll be back soon with more squash recipes!
- one year ago: chocolate walnut cookies and beet fritters
- two years ago: oatmeal raisin chocolate chip cookies and vegetarian chili
- three years ago: crazy cake and butternut squash and lentil soup
- four years ago: black bean soup & cornbread and chocolate pumpkin cupcakes
- five years ago: black cat cookies and ratatouille
ultimate stuffed squash
yields 8 main dish servings
barely adapted from vegetarian times
- for the squash:
- 3T olive oil
- 2 garlic cloves, minced
- 4 acorn squash, split in half and de-seeded
- chili powder
- ground coriander
- salt
- pepper
- for the filling
- 1/2t chili powder
- 1/2t ground coriander
- 1/8t cayenne pepper
- 2/3c cornmeal
- 1t sugar
- 1/2t baking soda
- 1/2t salt
- 3c corn kernels (frozen works great), divided
- 1c (soy) milk
- 2 eggs
- 2 garlic cloves, minced
- 4T olive oil
- 3 oz goat cheese, crumbled
- 3 oz cheddar cheese, grated
- 1 x 15 oz can black beans, rinsed and drained
- 1 anaheim chile pepper, de-seeded and finely diced
- 8 green onions, sliced, plus more for sprinkling on top
______________________________
- preheat your oven to 350º
- for the squash: combine the oil and garlic, then brush over the squash halves
- sprinkle some chili powder, coriander, salt, and pepper over the squash and put them onto a baking sheet
- for the filling: in a medium bowl, whisk the coriander, chili powder, cayenne, cornmeal, sugar, baking soda, and salt together
- pulse 2c of the corn in a food processor until almost completely liquified
- in a large bowl, whisk the milk and eggs together, then add the garlic, olive oil, pureed corn, 1c corn kernels, goat cheese, and cheddar cheese
- add the dry cornmeal mixture to the liquid ingredients and stir to combine
- once combined, add the black beans, chile, and green onions, stirring until incorporated
- scoop the filling into the squash
- bake for 45 minutes, or until the squash is tender, then sprinkle with more green onions and enjoy!