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This stuffed delicata squash recipe features black beans and a chipotle glaze. If you're wondering how to cook delicata squash, this is the recipe for you.


Servings

4

Total time

45 minutes

Cuisines

Mexican


Ingredients

  • 1 cup uncooked (2 1/2 cups cooked) white or brown rice*
  • 4 delicata squash
  • 2 cloves garlic
  • 1 can chipotle chilies in adobo sauce
  • 1 tablespoon honey
  • ? cup olive oil
  • 3 onions
  • 15 ounce can of black beans (1 1/2 cups cooked)
  • 1½ cups salsa
  • 1½ cups frozen or canned corn kernels
  • 1½ teaspoons cumin
  • 2 teaspoons chili powder
  • ? teaspoon garlic powder
  • 1 to 1 1/2 cups Monterrey Jack and Cheddar blend shredded cheese (Mexican blend)
  • ¼ cup chopped cilantro
  • Hot sauce (for garnish)
  • sour cream (for garnish)


Method

  1. Cook the brown rice according to the package instructions (or use our Instant Pot method).
  2. Meanwhile, preheat the oven to 450°F. Wash the squash, then cut each squash in half and scoop out the seeds with a spoon.
  3. Mince the garlic and 1 chipotle chili. Combine with 2 tablespoons of adobo sauce from the can of chilis, the honey, and olive oil, then rub on both sides of the squash. (Alternatively, rub each squash half with 1/2 tablespoon olive oil and sprinkle with kosher salt.)
  4. Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for about 25 minutes, until tender when poked with a fork.
  5. Meanwhile, when the rice finishes, thinly slice the green onions. Chop the cilantro. Drain and rinse the beans.
  6. In a large bowl, mix together the sliced green onions, salsa, black beans, corn, 2 tablespoons adobo sauce, and the cumin, chili powder, garlic powder. Add 1/2 cup shredded cheese and when the rice is done, 2 1/2 cups cooked rice. Taste, and adjust seasonings if desired.
  7. When the squash are done, scoop the filling into each half. If desired, top with a few dashes hot sauce. Cover with the remaining shredded cheese, and place in the oven for a few minutes until the cheese melts. Top with chopped cilantro and serve with sour cream if desired.

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