It’s starting to get a bit cooler in Los Angeles these days and I’ve been in the mood for fall comfort food. As I was at the farmer’s market picking up my annual pumpkin, I noticed Acorn Squash on sale two for $1.00. Who could pass up a deal like that?! I started searching for a recipe but so many of them had a lot of sugar and butter, um heart attack anyone? So I fiddled around in the kitchen and made a festive new recipe. Now I didn’t go to culinary school, so it’s nothing fancy but my White Bean Stuffed Acorn Squash turned out really good in my opinion. Here’s the recipe…
2 Acorn Squash
1 Cup White Beans
4 Slices of Bacon (I used Turkey Bacon for less fat)
1/3 Cup Walnuts
1/4 Cup Honey
1 TSP Cinnamon
1 TSP Salt
1/4 TSP Olive Oil
Cut squash in half, scoop out seeds and set aside. Place squash face down on baking sheet. Fill sheet with 1/4 of an inch of water. Bake at 375 degrees for 30 min.
Allow to cool for 5 minutes and spoon out squash in a separate bowl. Keep the squash skins as these will be used as “bowls” for a unique presentation. After the squash is cooked it smells so good, your kitchen will smell like Autumn!
Add the scooped out squash, white beans, honey, cinnamon, and salt into mixer and puree until combined.
Cut bacon into bits and cook over stove, add puree mixture to bacon. Then fold in walnuts.
Scoop white bean and squash mixture into squash bowls. Top with squash seed topping.
This recipe made two bowls, if you are looking to make enough to feed four you can always double the recipe. The end result is sweet and savory. Not to mention, you get fiber from the beans and lots of vitamin a from squash seeds. Try this recipe instead of the predictable sweet potato casserole this season.
* Replace the bacon for mushrooms and sausage to the recipe it reads more of a main dish instead of a side item.
Squash Seed Topping:
Set oven to 275 degrees. Rinse off squash seeds and add olive oil and salt. Lay flat on baking sheet and cook for 20 minutes.
Acorn Squash – The Main Ingredient