ROASTED ACORN SQUASH WITH SOUTHWEST STUFFING

Roasted Southwest Stuffed Acorn Squash

ROASTED ACORN SQUASH WITH SOUTHWEST STUFFING

by | Oct 15, 2021

I love experimenting with different kinds of squash in the Fall and Winter seasons. Delicata, butternut, buttercup, and kabocha are a few of my favorites. What’s your favorite winter squash? Let me know your favorite and how you enjoy it in the comments below.

This Roasted Acorn Squash With Southwest Stuffing is a fun way to enjoy the sweet nutty flavor of roasted acorn squash paired with southwest inspired stuffing featuring quinoa, corn, black beans and tomatoes.

It’s not complete without Vegan Chipotle Sour Cream(See the recipe below) or another sour cream of your choice. If you’re strapped for time, just sub a commercial vegan or dairy sour cream and stir in the flavorings you enjoy such as cumin and/or chipotle in adobo sauce.

You’re likely to have some leftover stuffing which you can enjoy on its own with the sour cream, Another option is to spoon it on top of a corn or whole wheat tortilla, top with sour cream, add fresh vegetables such as romaine lettuce, purple onion or tomatoes and roll it up for a tasty lunch.

“Passion fuels the rocket, but vision-a big dream points the rocket to its ultimate destination. Dream Big!”-Steve Jobs

Roasted Southwest Stuffed Acorn Squash
Print Recipe
5 from 2 votes

Roasted Acorn Squash With Southwest Stuffing

This Roasted Acorn Squash With Southwest Stuffing is a fun way to enjoy the sweet nutty flavor of roasted acorn squash paired with southwest inspired stuffing featuring quinoa, corn, black beans and tomatoes.
Prep Time10 minutes
Cook Time35 minutes
Course: Dinner, Main Course
Cuisine: Southwest Inspired
Keyword: Dairy free, Gluten free, Vegan, Vegetarian
Servings: 4
Calories: 404kcal

Equipment

  • Large sheet pan
  • Large heavy pot
  • Wooden spoon

Ingredients

  • 2 acorn squash each halved with seeds removed(cut the squash vertically from the stem to the bottom)
  • 3 Tablespoons extra virgin olive oil divided
  • 1 small red onion diced small
  • 1 red bell pepper diced small
  • 1 jalapeno ribs and seeds removed, diced small
  • 1 clove garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon oregano
  • 2 cups cooked quinoa prepared according to package directions
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 cup fresh or frozen corn
  • 1 large tomato medium dice
  • kosher salt and freshly ground black pepper to taste
  • ¼ cup toasted pepitas

Instructions

  • Heat the oven to 425 degrees.
  • Line a large sheet pan with parchment paper.
  • Rub the insides of the squash halves with 2 Tablespoons olive oil(about ½ Tablespoon each) and sprinkle with kosher salt and freshly ground black pepper.
  • Place the squash halves cut side down on the sheet pan and roast for about 25 minutes. Turn the squash over and continue cooking for another 10 minutes until it is lightly caramelized and tender. The squash should be soft and easily pierced with a fork.
  • Remove the squash from the oven when done.
  • Heat the additional Tablespoon of olive oil in a large heavy pot over medium high heat. (If you prefer to water sauté follow the instructions in the notes below.)
  • Add the onion, red bell pepper and jalapeno to the pot and stir constantly with a wooden spoon until the vegetables are soft and the onion is translucent.
  • Add the minced garlic, chili powder, cumin, paprika and oregano and stir continuously for about 30 seconds to 1 minute being careful not to burn the garlic.
  • Stir in the cooked quinoa, black beans, corn and tomatoes. Stir frequently to avoid sticking. Remove from the heat when all of the ingredients are heated through.
  • Fill the cavities of the acorn squash with the quinoa mixture and top with toasted pepitas.
  • Garnish with vegan chipotle sour cream(See recipe here or below in post). If you are not following a vegan diet you can use plain sour cream or the recipe for chipotle sauce here.

Notes

Please note that the sour cream/vegan sour cream garnish is not included in the nutrition facts.  You’ll find the vegan sour cream nutrition information in the recipe below.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.
You’re likely to have some leftover stuffing which you can enjoy on its own with the sour cream. Another option is to spoon it on top of a corn or whole wheat tortilla, top with sour cream, add fresh vegetables such as romaine lettuce, purple onion or tomatoes and roll it up for a tasty lunch.  Adjust the nutrition information if you choose additional servings.
The filling can be prepared while cooking the quinoa and roasting the squash.
Water Sautéing the peppers and onions
Heat the large heavy pot on medium high and add about ¼ cup of water. Reduce the heat to medium and add the onions and peppers to sauté. Stir constantly with a wooden spoon until the peppers are soft and the onions are translucent.   Add a small amount of water as needed to keep the ingredients from sticking to the pan.  Continue with the next step.

Nutrition

Calories: 404kcal | Carbohydrates: 59g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 47mg | Potassium: 1294mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2422IU | Vitamin C: 77mg | Calcium: 115mg | Iron: 5mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

You’ll need the following ingredients for this Roasted Acorn Squash With Southwest Stuffing…

Acorn squash-2
Extra virgin olive-3 Tablespooons
Red onion-1 small
Red bell pepper-1
Jalapeno-1
Garlic-1 clove
Chili powder
Cumin
Paprika
Oregano
Quinoa-to equal 2 cups cooked
Black beans-1 (15 ounce) can
Corn-1 cup fresh or frozen
Tomato-1 large
Kosher salt and freshly ground black pepper
Toasted pepitas-¼ cup

Ingredients For Roasted Southwest Stuffed Acorn Squash
Ingredients For Roasted Southwest Stuffed Acorn Squash

Let’s Get Going…

Heat the oven to 425 degrees.


Line a large sheet pan with parchment paper.


Rub the inside of the squash halves with 2 Tablespoons olive oil(about ½ Tablespoon each) and sprinkle with kosher salt and freshly ground black pepper.


Place the squash halves cut side down on the sheet pan and roast for about 25 minutes. Turn the squash over and continue cooking for another 10 minutes until it is lightly caramelized and tender. The squash should be soft and easily pierced with a fork.


Remove the squash from the oven when done.

Roasted Acorn Squash


Heat the additional Tablespoon of olive oil(See instructions below for water sautéing if you prefer) in a large heavy pot over medium high heat.

Add the onion, red bell pepper and jalapeno to the pot and cook until the vegetables are soft and the onion is translucent. If you prefer to water sauté, then follow these instructions:

Water Sautéing The Peppers And Onions…

Heat the large heavy pot on medium high and add about ¼ cup of water. Reduce the heat to medium and add the onions and peppers to sauté. Stir constantly with a wooden spoon until the peppers are soft and the onions are translucent.   Add a small amount of water as needed to keep the ingredients from sticking to the pan.  Then, continue with the next step.

Peppers and Onion in Large Heavy Pot


Add the minced garlic, chili powder, cumin, paprika and oregano and stir continuously for about 30 seconds to 1 minute being careful not to burn the garlic.

Spices Added To Pot With Onions And Peppers
Peppers, Onions And Spices And Large Heavy Pot


Stir in the cooked quinoa, black beans, corn and tomatoes. Stir frequently to avoid sticking. Remove from the heat when all of the ingredients are heated through.

Roasted Southwest Stuffed Acorn Squash in Large Heavy Pot


Fill the cavities of the acorn squash with the quinoa mixture and top with toasted pepitas.


Garnish with vegan chipotle sour cream(See recipe below). If you are not following a vegan diet, you can use plain sour cream or the recipe for chipotle sauce here.

You’re likely to have some leftover stuffing which you can enjoy on its own with the sour cream. Another option is to spoon it on top of a corn or whole wheat tortilla, top with sour cream, add fresh vegetables such as romaine lettuce, purple onion or tomatoes and roll it up for a tasty lunch.  Adjust the nutrition information if you choose additional servings.

Roasted Southwest Stuffed Acorn Squash

chipotle-sour-cream-in-bowl
Print Recipe
5 from 1 vote

Vegan Chipotle Sour Cream

Enjoy this spicy, creamy sour cream alternative as a garnish for your tacos, burritos and enchildas or as a dip for your chips.
Prep Time10 minutes
Total Time10 minutes
Course: Dressing/Dip/Spread
Cuisine: American
Keyword: Dairy free, Gluten free, Vegan, Vegetarian
Servings: 8
Calories: 57kcal

Ingredients

  • 16 ounces firm tofu drained and patted dry with a paper towel
  • 2 cloves garlic
  • 2 Tablespoons lemon juice
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon chipotle in adobo sauce
  • 2 Tablespoons lime juice
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • water, as needed

Instructions

  • Place all of the ingredients in a blender or food processor and blend until smooth. Add water a teaspoon at a time to reach the desired consistency. I generally don't add additional water, but you may prefer a thinner sour cream, and if so, add water as directed.
  • Use immediately or if stored in the refrigerator, stir until the sour cream is smooth.

Notes

The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 57kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 679mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

You won’t want to miss these delicious recipes from Chasing Beans…

2 Comments

  1. Donna Besecker

    5 stars
    Delicious, with interesting and yummy flavors and textures. The chipotle sour cream is perfect finish to a fabulous dish.

    Reply
    • Rebecca

      Hi Donna! So happy you enjoyed the dish! Thanks so much for your comment. I miss seeing you around campus. My best to you and Jack.

      Reply

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