Black Bean and Sweet Potato Stuffed Acorn Squash
When readers ask, I try to deliver.
A fabulous food blogger by the name of Well Done Chef asked me for a step-by-step tutorial on the stuffed acorn squash I made several weeks ago. Well Jason, sorry it took me so long, but here we go!
This is much simpler than his fantastic recipes but hopefully just as delicious!
(1) Preheat the oven to 400 degrees.
(2) Cut an acorn squash in half lengthwise, and scoop out the seeds. For the knobby end, cut it off so it can stand up straight.
(3) Place flat down on a baking sheet covered with tin foil (notice the knobby end is cut off), and bake for 30-45 minutes or until soft.
(4) While the acorn squash is baking, saute 2 tbsp. of coconut oil with 1 medium diced onion in a saucepan over medium heat. After the onions are softened, add 1 tbsp. minced garlic and let cook.
(5) While the onions are cooking, drain and rinse 1 (15-oz) can of black beans.
(6) Then add the beans, 1 tsp. curry powder, 1 tsp. coriander, 1 tsp. cumin and 1 tsp. cinnamon (or to taste) to the pan. Mix well.
(7) While the beans, onions and spices cook, poke holes with a fork in two medium sweet potatoes. Wrap each sweet potato in a paper towel and cook in the microwave for 5-7 minutes, until tender. When they are done cooking, dice them into 1-inch cubes. Be careful, they will be HOT!
(8) Add the sweet potatoes, 2 tbsp. unsweetened shredded coconut and a drizzle of EVOO to the pan. Mix thoroughly, lightly mashing everything together.
(9) When the acorn squash are done baking, take 1/2 a squash and fill it with the black bean and sweet potato mixture. Top it with the garnishes of your choice (I chose a sprinkle of cilantro + unsweetened shredded coconut).
(10) DEVOUR!!!
Black Bean and Sweet Potato Stuffed Acorn Squash
adapted from Sweet Potato Black Bean Burritos from Good Things Catered
2 medium to large acorn squash
2 tbsp. coconut oil
1 medium onion, diced
1 tbsp. garlic, minced
1 (15-oz) can black beans
1 tsp. curry powder
1 tsp. coriander
1 tsp. cumin
1 tsp. cinnamon
2 medium sweet potatoes
2 tbsp. unsweetened shredded coconut
drizzle of EVOO
cilantro, to garnish
unsweetened shredded coconut, to garnish
plain yogurt, to garnish
Preheat the oven to 400 degrees.
Cut the squashes in half lengthwise, and scoop out the seeds. Cut off the knobby ends so it can stand up straight. Place the squashes face down on a baking sheet covered with tin foil, and bake for 30-45 minutes or until soft.
While the acorn squash is baking, saute 2 tbsp. of coconut oil with 1 medium diced onion in a saucepan over medium heat. After the onions are softened, add 1 tbsp. minced garlic and let cook.
While the onions are cooking, drain and rinse 1 (15-oz) can of black beans. Then add the beans, 1 tsp. curry powder, 1 tsp. coriander, 1 tsp. cumin and 1 tsp. cinnamon (or to taste) to the pan. Mix well.
While the beans, onions and spices cook, poke holes with a fork in two medium sweet potatoes. Wrap each sweet potato in a paper towel and cook in the microwave for 5-7 minutes, until tender. When they are done cooking, dice them into 1-inch cubes. Be careful, they will be HOT!
Add the sweet potatoes, 2 tbsp. unsweetened shredded coconut and a drizzle of EVOO to the pan. Mix thoroughly, lightly mashing everything together.
When the acorn squash are done baking, take 1/2 a squash and fill it with the black bean and sweet potato mixture. Top it with the garnishes of your choice.
Enjoy!
Makes 4 servings
You have until midnight tonight to enter my giveaway – the winner will be announced tomorrow morning, bright and early!
November 12th, 2009 at 5:29 pm
Yum! That is carb heaven right there. Acorn squashes are just the best this time of year–so buttery and smooth!
November 12th, 2009 at 5:37 pm
Oh wow, this dish looks sensational! I am so happy you posted this recipe. Okay, now don’t think I forgot about the Chic Pea Stew one! Seriously girl, I can’t wait to make it!
Hope you had a great day love!
November 12th, 2009 at 5:38 pm
That looks so delicious… Thank you for the recipe, I’ll totally come back for this!
November 12th, 2009 at 5:48 pm
I’m totally singing a little NKOTB Step By Step now. I’m old, I know. I’d enter your giveaway, but there’s that whole vegan thing. I know..pishhh. Tell Lauren to just make my chickpea stew…it’s better anyway. Ow!
November 12th, 2009 at 5:55 pm
You had me at sweet potato, a daily staple of mine
November 12th, 2009 at 6:07 pm
looks delish!
jenna
November 12th, 2009 at 6:31 pm
This sounds amazing! Thanks for the recipe Holly
November 12th, 2009 at 6:38 pm
YUM! I WISH we had acorn squash here
November 12th, 2009 at 6:40 pm
I have never had acorn squash, definitely going to have to try this!!
November 12th, 2009 at 6:44 pm
yum. You can come make this for me this weekend, if you want! I have 2 acorn squashes with our names on ‘em
Have a good night Holly!
November 12th, 2009 at 6:44 pm
OMG that looks sooo good and clearly, I am a dessert girl, not a savory entree girl
And I dont even like beans or potatoes and I think I need to make that! LOL
Glad the Manduka yoga mat info was helpful. Girl, as a yoga teacher, it’s the ONLY mat you need. Really. Get on that or at least xmas wish list it!
November 12th, 2009 at 6:49 pm
Thanks so much! I’ve been wanted to try making acorn squash for a while
November 12th, 2009 at 7:23 pm
well this is just a glorious how-to! not only have i never tried acorn squash.. i have also never tried stuffing anything in a squash (TWHS).. can you please come make this for me? tonight? kthanksbye.
November 12th, 2009 at 7:32 pm
I just starred this in my google reader to try next week for Thanksgiving. Thanks for posting
November 12th, 2009 at 7:54 pm
Oh. Em. Gee. That looks insanely delicious. I think that will definitely be tried this weekend. I have all the ingredients except the squash and coconut oil.
November 12th, 2009 at 7:58 pm
That recipe looks amazing and nice and warm!
November 12th, 2009 at 8:00 pm
Looks delicious and gourmet. I need to learn to make prettier food. I am the queen o ugly! LOL
November 12th, 2009 at 8:01 pm
…and THAT looks delicious
November 12th, 2009 at 8:26 pm
Looks pretty darn good to this chica who does not like veggies.
November 12th, 2009 at 8:57 pm
Awesome recipe and great tutorial!
November 12th, 2009 at 9:19 pm
Love the pic tutorial! The end result looks amazing. I definitely need to bookmark this recipe
November 12th, 2009 at 9:47 pm
Your squash looks so pretty! (And delish!
) I love how it’s vegetarian too, I’ll definitely be making this!
November 12th, 2009 at 10:13 pm
OMG- flavor explosion!
I think this recipe includes all my favorite spices, carbs and whatnot. Thanks for the tutorial! You know what would make this even better??
A poached egg right on top.
November 12th, 2009 at 11:03 pm
Hmm I was actually thinking of making something similar for Thanksgiving. *BOOKMARKED*
November 12th, 2009 at 11:23 pm
The Acorn Squash recipe would be ideal for a small dinner party! I’m saving this for an easy company meal. Thanks!
November 13th, 2009 at 1:17 am
yummmmm! thanks for the recipie!
November 13th, 2009 at 2:32 am
wow, this looks sooooooo good. i love that you used coconut AND coconut oil. must make it taste amazing. i’ll have to try
November 13th, 2009 at 4:27 am
I really want to make that!! My husband will be asking, “Where is the meat?” Maybe, I’ll just make him some chicken on the side. Mmmmm. Squash…
November 13th, 2009 at 5:23 am
This looks A-MAZING! And I never cut my squash like that, I like it! Love the addition of shredded coconut too – what a great flavor to add. Thanks for the blow by blow lovey! Nice!
November 13th, 2009 at 5:33 am
Yummm. Black beans + sweet potato are one of my favourite combos. So why not throw it in a squash too?
I like the coconut in there a well, and the pretty shape acorn squash makes when it’s cut up 
November 13th, 2009 at 6:36 am
Oh wow, Holly, that is so gourmet! Look at how pretty that is! I bet it tastes pretty amazing too.
Thanks for the “welcome back!” by the way.
November 13th, 2009 at 8:10 am
Oh wow, this dish looks amazing!! I love black bean and acorn squash anything. mmm
November 13th, 2009 at 9:11 am
YUM YUM! This looks amazing. Can I tell you that I’ve taken to doing my squash in the micro (on my busy nights)? It takes only 13 minutes and tastes pretty much the same. LURVE It. Have a great weekend chica
November 13th, 2009 at 9:12 am
I love this recipe. I use S&B curry powder, which has a nice spiciness to it. I am wondering what to substitute for the coconut oil. I have some grapeseed oil that might do the trick.
All in all, this looks so good, I am going to put this on the vegetarian menu at my work.
November 13th, 2009 at 10:31 am
Great tutorial! Your final plate looks so profesh!
November 13th, 2009 at 10:31 am
Oh, yum. Please can I come for dinner?
November 13th, 2009 at 10:31 am
Freaking YUM!!! Thanks for the recipe Holly! I have an acorn squash in my kitchen just waiting to be stuffed!! haha
~Justine
November 13th, 2009 at 10:54 am
oh that looks delish! THANKS Holly! Now I know what to add to my week’s yum list!
MMMMMMMMMMMMMMM
November 13th, 2009 at 11:34 am
DROOL. That looks effing amazing, must cook soon! Yum! I have nearly all the ingredients…maybe I can make it tonight! xx
November 13th, 2009 at 3:38 pm
holy YUMMM I would like that in my belly now…please and thank you
November 13th, 2009 at 4:29 pm
when readers ask you deliver, eh? so when I ask you to move in with me….
November 15th, 2009 at 2:03 am
[...] Black Bean and Sweet Potato Stuffed Squash by the Healthy Everythingtarian – A delightful dish that sounds more complicated than it actually is. I liked the idea of this dish so much; I put it on my banquet menu as a vegetarian item. [...]
November 15th, 2009 at 8:05 pm
[...] Seasonal is the best way to eat. Taking cue from Holly, I roasted a small acorn squash for dinner tonight. I stuffed with sautéed onion, kale, and [...]
December 31st, 2009 at 8:12 pm
Hey Holly! Thanks so much for this recipe–I made it tonight and it was delicious