Pinto Bean Stuffed Acorn Squash with Cornmeal Mush Topping | The Farmer & The Foodie | KET

cornmeal

🥗Healthier: polenta

💰Cheaper: oat flour

Polenta offers a similar texture while being gluten-free.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 375°F.

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°F.

Place a skillet over medium heat, add 1 tbsp olive oil and, once warm, the bacon.

Cook the bacon until the fat has rendered and it is cooked through.

Add the onion and sauté until tender, about 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.

In a small saucepan, heat 1.5 cups of the milk 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 and allow the cornmeal to cook for 2-3 minutes until the texture is like thin pancake batter.

Remove from heat and immediately spoon the cornmeal mush over the filling of each squash.

Place the squash in the oven and allow to roast until the cornmeal mush is toasted and beginning to brown in spots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens