The squash fairy visited us last weekend. THANK YOU SQUASH FAIRY! We’ll be using the squash fairy’s squash to make one of our new favorite fall dishes: Southwestern Stuffed Squash.
(Adapted from Eating Well)
2 or more winter squash (any kind will do), halved and seeded
5 oz. turkey sausage, casings removed
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
1 tsp chili powder
1 pint grape tomatoes, halved
15 oz. can of black beans, rinsed
1 cup (or so) of shredded swiss cheese
*Note: Due to miscommunication, we didn’t have black beans when we first made this recipe. We used white beans instead. It was really good, but it’s even better with black beans.
1. Preheat oven to 375º.
2. Spritz a baking sheet with oil and place squash cut-side down on baking sheet. Bake until tender (and slightly caramelized), about 45 minutes.
3. Spritz a large coverable skillet with oil and place over medium heat.
4. Add the sausage innards to the skillet and cook (breaking up the sausage as it cooks) until it’s lightly browned, 3-5 minutes.
5. Add the onion and bell pepper to the skillet and cook, stirring, until softened, 3-5 minutes.
6. Add garlic and chili powder to the skillet and cook stirring constantly, for 30 seconds.
7. Add the tomatoes and beans to the skillet. Cover, reduce heat and let the mixture simmer until the tomatoes are broken down (10-12 minutes).
8. When the squash is done, turn the oven down to 325º. Fill the squash halves with the vegetable-sausage mixture and sprinkle with swiss cheese. Bake until the cheese melts, 8-10 minutes.