Fall Recipe: Harvest Chili Stuffed Squash

Today’s Special: Harvest Chili Stuffed Acorn Squash

As the weather starts to cool down and the leaves begin to change colors, I find myself craving hearty and comforting dishes. Today, I am excited to share my recipe for Harvest Chili Stuffed Acorn Squash. This dish combines the warmth and spice of chili with the natural sweetness of acorn squash, creating a delightful autumn-inspired meal that is both satisfying and flavorful.

Ingredients:

• 2 medium acorn squash
• 400g ground turkey
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) diced tomatoes
• 1 cup corn kernels
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• to taste
• 2 tbsp olive oil

Kitchen Tools:

• chef’s knife
• cutting board
• baking sheet
• skillet
• wooden spoon

To start, preheat your oven to 400°F (200°C). Slice the acorn squash in half vertically and scoop out the seeds. Place the squash halves cut side down on a baking sheet and roast in the oven for 30-40 minutes, or until tender.

In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant. Add the ground turkey, breaking it up with a wooden spoon and cooking until browned.

Next, add the black beans, diced tomatoes, corn kernels, chili powder, cumin, salt, and pepper to the skillet. Stir everything together and let it simmer for about 10 minutes, allowing the flavors to meld.

Once the acorn squash is tender, remove it from the oven and carefully flip over the halves. Fill each squash half with the chili mixture, dividing it evenly among the four halves.

Return the stuffed squash to the oven and bake for an additional 15-20 minutes, allowing the flavors to meld further and the squash to fully cook through.

Once the squash is tender and the filling is heated through, remove from the oven and serve hot.

This Harvest Chili Stuffed Acorn Squash recipe yields approximately 1200g of cooked dish, with 4 servings at 300g each. Each serving is approximately 400 calories.

One tip to make this dish extra special is to sprinkle a little shredded cheese on top of the stuffed squash before baking for a delicious cheesy finish.

I hope you enjoy making this autumn-inspired dish as much as I do. Feel free to experiment with different seasonal ingredients and make it your own. Happy cooking!