Spring has Sprung! Even though it feels like the beginning of Summer. Especially this weekend. This means  that both my shopping and my cooking will become more seasonal and of course, more local. I’m already picking out recipes, scouting out farmer’s markets, and getting the grill geared up. But more on that later.

I’ll post one of my most recent recipes, one that was perfect for the depths of winter, but that I didn’t get around to trying until last week. But it was so good and came out so well, that I had to share.

Southwestern Stuffed Acorn Squash
From Eating Well in Season

3 acorn squash (I used two.)
5 ounces bulk turkey sausage (Couldn’t find it in bulk at the grocery, so I bought regular turkey sausage and removed the casings.)
1 small onion, chopped
1/2 medium red bell pepper, chopped
1 clove garlic, mince
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
15-oz. can black beans, rinsed
1/2 teaspoon salt
several dashes of hot red pepper sauce, to taste
1 cup shredded Swiss cheese

Preheat oven to 375F. Lightly coat a large baking sheet with cooking spray.

Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.

Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3-5 minutes. Stir in garlic, chili powder, and cumin; cook for 30 seconds. Stir in tomoates, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomates are broken down, 10 to 12 minutes.

When the squash are tender, reduce oven temperature to 325F. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, about 8-10 minutes.

Southwestern Stuffed Acorn Squash and Tortillas

This meal was awesome! I was skeptical since I really overdid it on the squash at the end of the Fall, beginning of Winter. But acorn squash was different and refreshing. The flavors of the beans, tomatoes, chili powder, and cumin were awesome and really complimented the sausage. It was an awesome and filling meal and allowed for plenty of leftovers. It even was very delicious though the weather was warming up- not too overpoweringly warm to overheat you! It was also much easier than I ever imagined it could be.  I’ll be trying it a lot more often, once it gets cold again, next year! Until then, it’s time for some warmer weather meals! Can’t wait to share. Check back soon!

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