Stuffed Acorn Squash

Serves 4








INGREDIENTS:
2 medium acorn squash (about 1 ¼ lb each), halved and seeded
5 teaspoons olive oil, divided
¼ teaspoon kosher salt, plus extra for seasoning
freshly ground pepper
2 garlic cloves, minced
1 – 15 oz can of black beans, drained
2/3 cup toasted and chopped pecans (in a pinch, substitute pistachios, pine nuts, or pepitas)
1 large tomato (about 6 oz), diced
2 scallions thinly sliced
2.5 oz feta cheese (not mild)
1 teaspoon minced chipotle pepper (from a can in adobo sauce)

DIRECTIONS:
1. Preheat oven to 425 degrees and adjust the oven rack to the middle position. Place parchment paper or foil in a rimmed baking sheet.
2. Brush cut sides and cavity of the squash with 2 teaspoons of oil. Then, season with salt and pepper. Place the cut side down on the prepared baking sheet. Bake for 30 to 40 minutes until tender, but do not pierce the flesh with a fork. Turn the cut side up.
3. Meanwhile, sauté the garlic, until soft, on low heat with the remaining 3 teaspoons of oil about 3 to 5 minutes. Stir the garlic occasionally so as not to let the garlic brown.
4. Now, mix the garlic and the remaining ingredients in a medium bowl. Spoon this mixture into the cavities of the squashes, pressing down gently on the filling to mound as much into each squash as possible.
5. Bake the stuffed squashes 10 – 12 minutes in the oven (you do not want the beans to burn but some of their skins will probably split.


***Acorn squash is considered a “winter” squash even though it belongs to the same species as “summer” squashes, such as zucchini. The terms “summer” and “winter” squash are actually designations which were more important back when people actually ate what was in season. Thus, “winter” squashes earned this title if they would keep until December. Acorn squash should be stored in a cool, dark, and well-ventilated place and will keep for up to one month.
**Acorn squash is usually baked but can also be sautéed, boiled, or steamed. They have a sweet, golden, and slightly fibrous flesh. The seeds can also be toasted and eaten much like pumpkin seeds.
*Although acorn squash does not contain as much beta-carotene as other “winter” squashes, they are a great source of fiber and potassium.

Recipe by Cristina Paul