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I don’t know about you, but cooler temperatures make me want to get in the kitchen and start cooking up something warm and savory! I absolutely love trying new recipes, but with such a busy week, I turned to an old favorite from Ambitious Kitchen: Southwest Stuffed Acorn Squash with Goat Cheese. Um…you had me at goat cheese. This is a vegetarian recipe, but you could easily add meat to it (I would suggest chicken). I will say, my husband is not a vegetarian and he loved this dish! This dish is one of our favorites because of how easy it is to make, how good it tastes, and it gets us in the Fall mood! Try it out this weekend and let me know what you think!
For more Fall recipes to try, check out my “Fall/Winter Recipes” pinterest board here.
2 acorn squash
1 teaspoon olive oil
1 clove garlic, minced
1 red bell pepper, seeded and chopped
1/2 yellow onion, chopped
1/2 jalapeno, seeded and diced
1 can, 15 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 teaspoon cumin
1 lime, juiced
Salt and pepper
1/2 cup cilantro, chopped
4 tablespoons crumbled goat cheese
- Preheat oven to 400°F. Cut the squash in half horizontally and scoop out seeds. Place the squash cut-side down on your prepared baking sheet (use a silpat mat or foil). Bake for 45 minutes or until squash is very soft and tender and edges begin to brown a bit. Turn oven off and leave squash in the oven while preparing filling.
- Heat a large skillet over medium heat. Add olive oil, red pepper, onion, garlic, jalapeno; cook until softened about 3 minutes. Add in cumin, black beans and corn; stir to combine and cook a couple more minutes. Remove from heat, stir in lime juice and sprinkle cilantro over your dish. Add salt and pepper to taste.
- Fill the squash halves with black bean and corn mixture. Top each with a tablespoon of goat cheese and a little more cilantro. Enjoy!