Oh how I loves me a roasted winter squash! I have yet to find one I don’t like. Generally I roast them and serve them as a side dish, but a hearty stuffing brings squash to main course level. Mmmmmm……satisfying! Perfect for a chilly fall evening, quick and easy-peasy enough to serve on a weekday. Small squash are perfectly portioned, making them just the thing when cooking for one or two or the whole family.
My favs for stuffing are acorn and the buttercups I used in this recipe. Use whichever you can find.
- acorn or buttercup squash, 1 per person as a main course, 1/2 per person as side dish
- black beans, I used half a can for the two squash I stuffed
- Spanish rice, I had some left over and used about 1/2 cup per squash
- shredded cheese, I like cheddar or a Mexican mix
- butter, salt
- green chili sauce for a topping, optional
Preheat oven to 400F.
Cut squash in half. Buttercups have their seed cavity more toward the bottom of the squash, so need to be cut lengthwise, acorns can be cut either way.
Clean out the seeds and stringy stuff. Cut a little slice from the back of each half so they will sit flat when stuffed.
Butter and salt all the cut edges and insides.
Turn face down on a baking sheet, lined with a silicone mat or buttered foil or parchment.
Bake for 30 minutes and remove from oven.
Mix beans and rice together.
Turn squash over with tongs and stuff with the bean and rice mixture. Top with shredded cheese.
Return to oven and bake an additional 10-15 minutes; until cheese is melty and browned.
Serve with green chili sauce if desired. I personally love the whole “sweet and heat” combo of the squash and green chili–yum! Carnivores won’t even miss the meat!
Stuffed with beans and rice, squash can be a nice alternative to turkey for your vegetarian Thanksgiving guests. What else do you like to serve for Thanksgiving?