An easy-to-prep vegetarian (or vegan if you skip the cheese) recipe for fall, that can be easily adapted for meat-lovers, or have more veggies included.
Ingredients
- 2-3 acorn squash
- 3 tablespoons extra virgin olive oil, plus additional for basting and finishing
- 1 medium onion (or 2 medium leeks), finely chopped
- 2 red peppers (we used Corno di Toro, but 1 large bell would work too), diced
- 1.5 cups chopped tomatoes with juice, pulsed to a coarse purée in a food processor
- 1 tablespoon tomato paste
- 2 teaspoons pomegranate molasses (or honey)
- 2 tablespoons sherry vinegar (or apple cider vinegar)
- Salt to taste
- ¼ tablespoon Spanish smoked paprika
- ¼ tablespoon coriander
- ¼ teaspoon cayenne
- 1½ cups cooked pinto beans (or other bean of choice)
- ½ lb tempeh crumbles (such as Chorizo Tempeh Crumbles, or cooked sausage, ground beef, or ground chicken)
- 1/3 cup breadcrumbs
- 1/3 cup white cheddar, grated
Preparation
- Heat oven to 375ºF. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle, then cut in half (stem to tip) and scoop out seeds and membranes.
- While the squash bakes and cools, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 5 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 3 minutes. Add puréed tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add pomegranate molasses (or honey), vinegar, salt, smoked paprika, coriander, and cayenne, and bring to a simmer. Simmer about 10 minutes, until thick. Taste and adjust seasonings. Stir in beans and tempeh, and simmer another 5 minutes.
- Oil a baking dish or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil. Fill with the bean-tempeh mixture.
- Mix together bread crumbs, cheddar, and remaining olive oil and sprinkle over the filling. Place in the baking dish or on baking sheet and cover with foil. Bake large squash for 45-60 minutes (check smaller squash after 30 minutes). The flesh should be easy to penetrate with a fork. Uncover and return to oven for 10 to 15 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.
Pro Tip: You can make the filling a day or two ahead and refrigerate.
