Baked Stuffed Acorn Squash
This makes a substantial vegetarian or vegan Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters – corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn, and tomato filling. Acorn squash comes in various sizes; the larger ones take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.
This makes a substantial vegetarian or vegan Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters – corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn, and tomato filling. Acorn squash comes in various sizes; the larger ones take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.
- salt to taste
- 2 tablespoons tomato paste
- 1 red pepper diced
- 1 medium onion finely chopped
- 1/2 teaspoon cayenne
- 4 large or 6 smaller acorn squash
- 3 tablespoons extra virgin olive oil plus additional for basting
- 1 28- ounce can chopped tomatoes with juice pulsed to a coarse purã©e in a food processor
- 2 tablespoons mild honey maple syrup or pomegranate molasses
- 2 tablespoons red wine vinegar sherry vinegar or apple cider vinegar
- 3 cups cooked pintos black beans or red beans, or 2 cans, drained and rinsed
- 1 cup corn kernels
- 2/3 upbreadcrumbs
- 2 ounces / 1/2 cup gruyã¨re grated
- Carbohydrate 60.6831878168647 g
- Cholesterol 0 mg
- Fat 22.3060950060201 g
- Fiber 7.03458060830053 g
- Protein 6.93305306636319 g
- Saturated Fat 3.17436539075141 g
- Serving Size 1 1 recipe (321g)
- Sodium 3546.68785678473 mg
- Sugar 53.6486072085641 g
- Trans Fat 0.886546873321278 g
- Calories 433 calories
Step-by-step
- Heat oven to 375 degrees.
- Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half.
- Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
- Meanwhile, 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 3 minutes.
- Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes.
- Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes.
- Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer.
- Simmer 8 to 10 minutes, until thick and fragrant.
- Taste and adjust seasonings.
- Stir in beans and corn and simmer another 5 minutes.
- Oil 1 or 2 baking dishes 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 or melted butter.
- Fill with bean mixture.
- Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling.
- Brush exposed edges of squash with oil.
- Place in the baking dish or on baking sheet and cover tightly with foil.
- Bake large squash for 45 minutes, check smaller squash after 30 minutes.
- The flesh should be easy to penetrate with the tip of a knife.
- Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned.
- Serve hot or warm.
Baking the squash whole for precisely twenty minutes before attempting to slice it is the single most important step for safety and structure. Raw acorn squash possesses an exceptionally dense skin and rigid flesh that easily deflects a knife blade. Applying moderate heat softens the exterior just enough to allow a smooth, clean cut from stem to tip without risking a slip. Once halved and seeded, the cavities receive a robust filling of legumes, aromatics, and tomatoes before heading back into the oven.
Make-Ahead, Freezing, and Reheating Strategy
This dish adapts well to advance preparation, making it a practical choice for entertaining or meal planning. Fully assembled squash can be covered tightly with plastic wrap and refrigerated for up to twenty-four hours before baking. If you wish to freeze the preparation, assemble the halves completely but omit the breadcrumb and cheese topping until the final heating stage, as dairy fats can separate and become watery during prolonged freezing. Wrapped securely in aluminum foil, the unbaked stuffed squash keep in the freezer for up to two months. Thaw them overnight in the refrigerator before baking at 375 degrees Fahrenheit for forty-five minutes, then remove the foil, add the breadcrumb mixture, and bake uncovered for an additional ten minutes to crisp the topping.
- Test the squash flesh by piercing it with the tip of a sharp paring knife; zero resistance indicates complete doneness.
- Pulsing the canned tomatoes into a coarse puree rather than a smooth liquid prevents the filling from becoming watery during the extended bake.
- Drain and rinse canned beans thoroughly to remove excess starch that might otherwise muddy the spiced tomato reduction.
