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Ultimate Stuffed Acorn Squash, Native American

Here's how you make Ultimate Stuffed Acorn Squash, Native American
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  • Servings: 8
  • Prep: 30m
  • Cook: 45m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 3 tablespoons oil
  • 4 cloves garlic, minced (divided)
  • 4 acorn (8 pounds) squash (halved and seeded)
  • 1/2 teaspoon ancho chile powder (plus more for sprinkling squash)
  • 1/2 teaspoon ground cumin (plus more for sprinkling squash)
  • 1 1/2 cups frozen (9 ounces) corn kernels
  • 1 can (15 ounce) creamed corn
  • 2/3 cup yellow cornmeal
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon coriander
  • 1/8 teaspoon cayenne pepper,
  • 1 cup buttermilk
  • 2 large eggs
  • 4 tablespoons melted butter
  • 3 ounces cream cheese (1/3 cup)
  • 1/2 cup extra-sharp Cheddar cheese, grated, plus more for sprinkling tops, optional
  • 1 can (15 ounce) black beans (rinsed and drained)
  • 1 red (6 ounce) bell pepper, diced
  • 8 green onions, white and green parts thinly sliced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350°F.

  • Step 2: Combine oil and 2 tsp. minced garlic in small bowl.

  • Step 3: Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander and cumin

  • Step 4: Season with salt and pepper, if desired, and place on large baking sheet.

  • Step 5: Whisk cumin , coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne in medium bowl. Set aside.

  • Step 6: Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then creamed corn, remaining 1 cup corn kernels, cream cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture, then fold in black beans, poblano chile, and green onions.

  • Step 7: Divide filling among squash halves. Sprinkle each squash with extra Cheddar

  • Step 8: Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.

We hope you enjoy this recipe!

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