Sweet and nutty baked Acorn squash stuffed with a spicy Mexican blend of beans, corn and tomatoes, topped with cheese and crispy salted seeds.
Squash with Spicy Black Beans
This low and slow heat caramelizes the natural sugars and will be a perfect balance with the spicy beans.
- Squash, Acorn or Butternut
- One can of black beans (or ½ cup dried prepared)
- One can of diced tomatoes w/liquid
- 1 cup frozen corn
- Salt & Pepper
- Smoked Paprika
- Chili Powder
- 1 Smoked Chipotle pepper in Adobo sauce
- dash Cocoa Powder
- Reserved seeds
- Halve a butternut or acorn squash; scoop out seeds and reserve. Place cut side down in a baking dish and angle a bit against each other or the side of the dish so steam can escape.
- Bake at 300 degrees for 2 hours
- Combine all in saucepan, simmer for a minimum of 15 minutes. Like any good sauce, the longer it has to simmer the more the flavors will meld; I like to do at least an hour. Adjust the amount of seasonings to your tastes- it's hard to say how much of each I use, I just sprinkle it in until it smells right : ).
- After 2 hours, pull your squash out of the oven, flip over, spoon the filling into the squash, and grate cheddar, Pepper Jack or Manchego cheese over top.
- Stick back in the oven and broil until cheese is melted and browned.
- Wash in a sieve or small colander, pulling any fibers off with your fingers. Spread on a cookie sheet, spray with Olive Oil and sprinkle with sea salt. Bake/broil until browned and crispy, 5-10 minutes. (I usually do this while I brown the cheese on the squash as well) Sprinkle on squash when ready to serve (otherwise they will become soggy).