Roasted acorn squash, filled with a turkey, corn and black bean filling in homemade enchilada sauce. Topped with cheese and sour cream.
2acorn squashcut in half, with seed and pulp removed
Salt and pepper
1/4-1/3cupjalapenodiced, seeds removed
1 1/2cupspassata strained tomatoes in jar canned crushed tomatoes
1Tbspfresh cilantrochopped, or flat leaf parsley
Salt and pepper
3/4cupcanned corn kernels or thawed frozen corn
3/4cupcanned black beans drained and rinsed
1 1/2cupsshredded cooked turkey or chicken
1 1/2cupsshredded cheese(I used half mozzarella half cheddar)
Sour cream, to serve
Chopped jalapeno or cilantro, for garnish
Preheat oven to 400 F. Place squash halves cut side down on a baking sheet and roast in preheated oven for about 40-45 minutes, or until tender (flip them over and test with a fork).
When squash is done, remove from oven and increase oven heat to 425 Carefully flip the squash over on the baking sheet so the cut side is up. Brush with a bit of butter, then generously season with salt and pepper. Allow to stand on the baking sheet while you prepare the filling.
Prepare the filling: Heat oil in a skillet over medium heat. Add onion and jalapeno and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, another 30-45 seconds. Add passata, tomato paste, cilantro, cumin, chilli powder, oregano, cinnamon and salt and pepper. Stir to combine. Add corn, black beans and turkey. Reduce heat to medium-low and cook, stirring regularly, for 4-5 minutes, or until beans and corn are heated through. Taste and add additional salt and pepper, as necessary.
Place warm filling in to the roasted squash on baking sheet, dividing it between the 4 squash halves. Top with grated cheese. Place in to 425 oven until cheese is melted and bubbly, about 10 minutes. Serve with a dollop of sour cream and garnish with diced jalapeno or cilantro.