Pinto Bean Stuffed Acorn Squash with Cornmeal Mush Topping
Cook time: 20 minutes
Serves: 4
INGREDIENTS:
Acorn Squash
- 2 acorn squash, sliced in half lengthwise, seeds removed
- 2 cups pinto beans
- 1 cup cooked rice
- 2 slices raw bacon, chopped
- ½ onion, chopped
- 2 cloves garlic, minced
- 2 small to medium-sized tomatoes, chopped
- ¼ tsp red pepper flakes
- ½ tsp ground cumin
Cornmeal Mush
- ½ cup cornmeal
- 2 cups whole milk
- olive oil
- kosher salt
- black pepper
PREPARATION:
Acorn Squash
Preheat the oven to 375°. Season the cut side of each acorn half with salt and black pepper and drizzle with olive oil. Place cut side down on a sheet pan and roast until a knife slides through the skin and the meat of the squash easily. Remove and set aside to cool slightly.
Turn the oven up to 425°. Place a skillet over medium heat, add 1tbs olive oil and, once warm, the bacon. Cook the bacon until the fat has rendered and it is cooked through. Add the onion and saute until tender, 3-5 minutes before adding the garlic and tomatoes. Allow the tomatoes to cook down for 3 minutes and toss in the beans along with the red pepper flakes, cumin, ½ tsp salt, and ¼ tsp pepper. Cook over medium-low heat, tossing occasionally. Stir in the rice, taste for seasoning, and adjust to your liking.
Turn the acorn squash halves cut side up on the sheet pan. Spoon the pinto bean filling into the well of each squash. Set aside.
Cornmeal Mush
Place 1.5 cups of the milk in a small saucepan and heat until very hot but not boiling. While the milk is warming, place the cornmeal in a bowl and whisk in the remaining ½ cup milk. Slowly add the cornmeal to the pot with milk in it, whisking constantly, until fully incorporated. Whisk in ½ tsp salt. Allow the cornmeal to cook for 2-3 minutes until the cornmeal is soft, with the texture of a thin pancake batter. Remove from the heat and immediately spoon the cornmeal mush over top of the filling of each squash.
Final Steps
Place the squash in the oven and allow to roast until the cornmeal mush is toasted and beginning to brown in spots. Remove from the oven and serve.