Everything about Fall is lovely. Warm sweaters, over the knee boots, sipping hot cider, apple picking, pumpkin pie (!!!!), soups, winter squash, lasagna…I could go on forever. And yes, I understand that it may still be August but I’m already pulling out the fall recipes to share with you.
Out of all winter squash varieties, I’d have to say that acorn squash is probably my favorite. It’s creamy, slightly sweet, and incredibly good for you. Often times on Sundays I’ll roast a couple of squashes in my oven, and then enjoy them throughout the week for my meals. I especially LOVE eating it for breakfast with a little bit of honey and cinnamon and greek yogurt; you’d be surprised by how filling and delicious it can be. Sometimes I’ll even mash the squash and throw it in quesadillas with goat cheese.
Of course, stuffing them with southwest flavors is pretty incredible too.
These vegetarian stuffed acorn squash are probably one of my favorite dinners I’ve made in a while. The creaminess of the squash combined with the southwest black bean and corn filling and the tangy melted goat cheese is out of this world. And of course it’s healthy, easily vegan (take out the cheese) and gluten-free.
I topped them with my homemade roasted green chile sauce to add a little bit of spicy kick, but they are certainly delicious enough on their own.
More vegetarian dinner recipes to try:
Southwest Stuffed Acorn Squash with Goat Cheese
Savory southwest vegetarian stuffed acorn squash roasted with veggies, black beans, and topped with tangy goat cheese. A delicious plant-based dinner to try!
- 2 acorn squash
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 red bell pepper, seeded and chopped
- 1/2 yellow onion, chopped
- 1/2 jalapeno, seeded and diced
- 1 can, 15 ounces, black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1 teaspoon cumin
- 1 lime, juiced
- Salt and pepper
- 1/2 cup cilantro, chopped
- 4 tablespoons crumbled goat cheese
Preheat oven to 400°F. Spray baking sheet with cooking spray. Cut both squash in half horizontally and scoop out seeds. Place the squash cut-side down on the prepared baking sheet.
Bake for 45 minutes or until squash is very soft and tender and edges begin to brown a bit. Turn oven off and leave squash in the oven while preparing filling.
Lightly heat a large skillet over medium heat. Add olive oil, red pepper, onion, garlic, jalapeno; cook until softened about 3 minutes. Add in cumin, black beans and corn; stir well to combine and cook a couple more minutes.
Remove from heat, stir in cilantro and lime juice in. Add salt and pepper to taste.
Fill the squash halves with black bean and corn mixture. Top each with a tablespoon of goat cheese. Dig in!
To make vegan, leave off goat cheese.