Yummy Stuffed Squash (think burrito, but not). Wishing we still had some leftover for dinner this eve. Assorted acorn squash, from my CSA, roasted and filled with lentils, black beans, brown basmati and wild rice, red pepper, sautéed shallot and maitake, vegan chèvre style cheese, pumpkin seeds, guajillo adobo from @fronterafoods (totally worth checking out- really, really, good), lots of fresh cilantro and flaky sea salt and pepper. I topped them with a vegan chipotle aioli (leftover from some @bychloe take-out the day before?), avocado and micro greens. Most of these ingredients were leftovers or bits from the crisper I needed to use up. These were crazy delicious and nutritious and I'm definitely making them again! . High in protein and fiber, these (or some similar version) will go on repeat. When you have unused grains, beans, pulses , and other odds and ends, the sky is the limit- don't be scared to take some risks and combine ingredients and flavors you normally may not. If you like each component individually, there is a good chance they will be great combined. I had always planned to stuff the squash, but was originally thinking of doing a traditional thing with dried cherries and almonds. When I look at my available ingredients, I kept thinking Mexican and went with it. Taste as you go to adjust seasoning so you don't overdo it and HAVE FUN in the kitchen!? - - - #feedfeed @thefeedfeed #thisisfall #f52grams #thenewhealthy #cookcl #Foods4thought, #huffposttaste, #heresmyfood @food, #foodandwine, #onthetable, #foodstagram, #workshop, #BAreaders, #nytcooking, #tastingtable, #cookit, #seriouseats #foodphotography #foodgawker #eater #thekitchn #marthafood #beautifulcuisines #eattheworld #buzzfeast #vegan #burrito #rslove #gloobyfood #acornsquash -@feedtheswimmers
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Stuffed Acorn Squash With Lentils, Black Beans And Chipotle Cashew Sauce
Makes up to 6 servings
6 Whole acorn squash, top removed, cleaned and roasted until fork tender.
1 cup cooked brown basmati rice
1/4 cup cooked wild rice (optional)
1 cup cooked French lentils
1 1/2 cup cooked black beans (or 1 can, drained and rinsed)
1 small organic red bell pepper, finely diced
Large handful fresh cilantro (sub parsley if you hate cilantro), chopped
Large (size of a fist) maitake mushroom, chopped and sautéed
1 shallot diced and sautéed.
1/2 tsp cumin
1/2 tsp ancho chili powder.
2 Tbs olive oil
Juice of 1/2 small lime
2-3 Tbs adobo sauce, or salsa of choice (I love Frontera Guajillo Pepper Adobo) Adjust quantity to suit your personal taste and heat (spice) tolerance.
1/2 c Cheese of choice, shredded or crumbled (I used a vegan "chèvre" styled cheese)
1-2 avocados, sliced
Chipotle Aioli (vegan) *recipe of choice, store bought is fine, or substitute salsa*
1/2 cup raw cashews, soaked for at least one hour or overnight, if not vegan equal amounts of sour cream and mayo will do),
1 Tbs nutritional yeast
1 tsp chipotle adobo
1/2 tsp maple syrup
1 tsp Chipotle adobo (I use the adobo from the can of chipotle peppers- it's quite spicy!)
Fresh ground pepper
For the stuffed squash:
While squash is roasting, in a large bowl: combine: rice, lentils, beans, pepper, 1/2 the cilantro and the Adobo sauce (or salsa), lime juice, olive oil and spices. Stir thoroughly to combine flavors. Taste and adjust salt and pepper. Adjust spice. You may toss in any leftovers you have that you would like with this flavor profile and omit anything you don't like.
For the chipotle Aioli:
Blend cashews with fresh cold water until desired consistency is reached. Add 1 Tbs of nutritional yeast. 1 tsp chipotle adobo. Salt and pepper. Adjust seasonings to taste.
Or, combine equal amounts of sour cream and mayo of choice, add tsp of chipotle and season to taste.
Fill the roasted squash with the rice and bean mixture. Bake at 350F for 20 minutes. Top with sliced avocado and aioli/salsa and additional cheese if you like. Serve.