Baked Stuffed Acorn Squash

Corn, beans and squash share the plate in this hearty vegetarian main, a good centerpiece for a fall dinner or the Thanksgiving table. Leave off the cheese to make it vegan.

Serves 8 as a main or 12 to 16 as a side · 2 hours

Ingredients

• 4 large or 6 smaller acorn squash
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 (28-ounce) can chopped tomatoes with their juice, pulsed to a coarse purée
• 2 tablespoons tomato paste
• 2 tablespoons mild honey, maple syrup or pomegranate molasses
• 2 tablespoons red wine, sherry or apple cider vinegar
• Salt and pepper
• ½ teaspoon cayenne
• 3 cups cooked pinto, black or red beans, or 2 cans, drained and rinsed
• 1 cup corn kernels
• ⅔ cup breadcrumbs
• ½ cup grated Gruyère (2 ounces)

Instructions

1. Heat the oven to 375°F. Bake the whole squash on a baking sheet for 20 minutes to soften. Let cool about 15 minutes, then halve from stem to tip and scoop out the seeds and strings.
2. While the squash bakes, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the onion, stirring often, about 3 minutes, until it starts to soften. Add the red pepper and a big pinch of salt and cook about 5 minutes more, until tender.
3. Stir in the tomatoes and tomato paste and cook, stirring often, about 5 minutes, until slightly reduced. Add the sweetener, vinegar, salt and cayenne, bring to a simmer and cook 8 to 10 minutes, until thick and fragrant. Taste for seasoning.
4. Stir in the beans and corn and simmer 5 minutes more.
5. Oil one or two baking dishes or a sheet pan large enough for all the squash. Season the squash cavities and cut sides with salt and pepper, brush with olive oil or melted butter and spoon in the filling.
6. Toss the breadcrumbs and Gruyère with the remaining 1 tablespoon olive oil and sprinkle over the filling. Brush the exposed edges of the squash with oil.
7. Cover tightly with foil and bake until the flesh is easily pierced with a knife, about 45 minutes for large squash. Start checking smaller ones at 30 minutes.
8. Uncover and bake 5 to 10 minutes more, until the topping is lightly browned. Serve hot or warm.

Tips

• Make the filling a day or two ahead and keep it in the fridge.
• On a crowded holiday table, cut large stuffed squash into halves or thirds for smaller portions.

Adapted from Martha Rose Shulman, NYT Cooking.