The thing with having an abundance of squash in the house, and having the abundance keep growing (we get a lot of squashes at farm share) is that I need to cook just about every meal with said abundance, which I am totally on happy to do. I welcome all the squash. I am excited about all the squash. I could eat al the squash all day, everyday. And I do. But that is me. The mr and the others the I sometimes cook for, they are not as squash crazy as me and get sick of plain old roasted squash so I am trying to change it up and make new and interesting things out of the squash so no one gets bored with it.
Yes, I know stuffing an acorn squash is hardly a new idea, but this squash is not stuffed with the usual rice and stuff, it stuffed with lots of black beans and cumin and chili powder spiced cauliflower (and a few other things). The combination of all the flavors with the acorn squash really hit all the right spots for a tasty, not boring squash meal. It is a brilliant combination of flavors that even the not so keen on squash person will love.
That is my opinion of course but it will be your opinion too after you make and eat these. We will brilliant together.
To the stuffed squash.
The stuff. An acorn squash, some cauliflower, cooked black beans, an onion, and a few kale leaves. Also need some cumin, chili powder, salt and pepper. salsa, and olive oil.
Start by cutting the squash in half and scooping out all the seeds.
Place the squash open side down on a baking sheet or in a skillet lightly oiled and then stick into a hot oven to roast.
After the squash goes in, dice up the onion and cauliflower into small little pieces.
Place the chopped stuff onto a baking sheet. Drizzle with olive oil and toss with the cumin, chili powder, salt, and pepper. Get that into the oven too.
Roasted, and ready. Stop, do not eat it all, but you might want too, it is so freaking good.
And once this guy in fork tender, its ready as well.
Scoop out a bit of the cooked squash from each side making the well bigger. More room to stuff.
Get everything together. Chop the kale, grab a bowl.
The black beans, salsa, scooped out cooked squash go into bowl. Add in the roasted cauliflower and onion and the chopped kale and mix.
Now stuff each side. Get as much in as you can, mound it as high as you can and place back into oven to bake for a little bit longer.
Cooked and slightly crispy in all the right ways.
These stuffed suckers are everything we all wanted and didn’t know we needed. Fantastic, and all the more when serves with extra salsa, sliced avocado, and a wedge of lime.
Go get at it.
Spiced Black Bean and Cauliflower Stuffed Acorn Squash
Makes 2 stuffed halves. This recipe is very easy to fiddle with and can easily be double or tripled.
1 medium sized acorn squash
1 1/2 cups cooked black beans
1/4 head of cauliflower (about 2 cups chopped before roasting)
a small onion
a few kale leaves
1/4 cup thick and chunky salsa
2 teaspoons cumin
1 teaspoon chili pepper
salt and pepper
Avocado, lime, extra salsa (optional)
Preheat oven to 400
Slice acorn squash in half and scoop out all the seeds. (seeds can be roasted). Place both halves cut side down on a lightly oiled baking sheet or oven safe skillet and place in oven to roast for about 30-35 minutes or until the squash is fork tender.
Once squash is in oven, dice the onion and cauliflower into small pieces and place on a baking sheet. Drizzle with olive oil and toss together with the cumin, chili powder, salt, and pepper. Place into oven along with the squash. Roast for 15-20 minutes or until the cauliflower is lightly browned and tender.
When the cauliflower is roasted and squash is cooked, get all the rest of the ingredients ready. Dice up the kale . Take each side of squash and scoop out about an inch more of cooked squash, leaving a good sized well. Place cooked squash into a bowl and kind of mash it up. Add in the beans, the salsa, the kale, and the roasted cauliflower and onions. Season with salt and pepper and mix it all up. Take filling and fill the squashes, stuffing as much as you can in and mounding it on top. Place the halves back onto baking sheet or skillet and place back into oven for 10-15 minutes until nice and browned and slightly crispy on top. Pull from oven and serve. Although not necessary, extra salsa, avocado, a lime are much appreciated.