This recipe comes from our Demo Coordinator, Lisa Woodward. The perfect time to eat this squash is in the fall, with the last of the summer peppers and the first of the fall squash.
Instructions:
- 4 acorn squash, cut in half with the seeds removed
- 3 Tbsp olive oil, divided
- 1/2 tsp each salt and pepper
- 4 green peppers
- 1 large sweet onion, 1/2 inch dice
- 2 cloves garlic, minced
- 2 Tbsp red wine vinegar
- 1 Tbsp sugar
- 1/3 cup golden raisins
- 1 1/2 cups canned tomatoes (whole, peeled), drained and chopped
- 1 cup aged gouda
Directions:
- Preheat oven to 375 degrees.
- Sit each squash on baking sheet cut side up. Cut a thin slice off the bottom to keep squash from rolling, if needed.
- Drizzle squash with 1 Tbsp. olive oil and sprinkle with salt and pepper.
- Bake for 30 minutes or until squash is fork-tender.
- Scrape the squash from the skin, leaving 1/4 inch of flesh inside skin to create shell. Set aside.
- In a large sauté pan, over medium heat, heat remaining olive oil. When hot, add peppers and onions to pan. Sauté until tender.
- Add garlic and cook 30 seconds longer.
- Add vinegar, sugar, raisins, reserved squash pulp, and tomatoes. Sauté until raisins have plumped. Remove from heat.
- Stuff the squash-skin shells with the mixture. Mound the mixture on top. Sprinkle with cheese.
- Bake at 375 until cheese is melted. Serve hot. Makes 4 main dish servings or 8 side dish servings.