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Southwestern Roasted Squash

Southwestern Roasted Squash


  • 3 acorn squash, (3/4-1 pound each)
  • 5 ounces bulk sausage (turkey may be substituted)
  • 1 small onion, chopped
  • 2 cups bell pepper, chopped (use green, red and yellow)
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 cups tomatoes, chopped
  • 1 15-ounce can black beans, rinsed
  • 1/2 teaspoon applewood smoked salt (available online at https://www.etsy.com.
  • 1/2 cup Monterey jack cheese, shredded
  • 1/4 cup shredded parmesan cheese, shredded


Preheat oven to 375°F. Butter a large baking sheet.

Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.

Meanwhile, cook sausage over medium heat sausage until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, black beans, and flavored salt. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.

When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the meat and tomato mixture. Top with cheese. Place on the baking sheet and bake until the cheese is melted, 7-9 minutes.

 Wine Pairing: Alcantara, Syrah, Verde Valley, Arizona, 2011