Since we ate so much for Thanksgiving week I wanted to make something a bit lighter. I had two acorn squashes that needed to be cooked so this is what I came up with to make for dinner.
Here is the recipe that I was inspired by -- with my changes in red!
Acorn Squash and Corn Stew
Inspired by The Border Cookbook
3 tablespoons olive oil
1 medium onion, chopped (I used 2 medium onions)
2 garlic cloves, minced (I used 5 garlic cloves)
1 pound (about 2 1/2 cups) peeled, cubed acorn squash (I don't know how much my 2 squashes weighed but I did not peel nor cube them. I cooked them whole in the microwave for 8 minutes, after piercing them with a fork 4 times as suggested on the sticker which was on the squash.***)
1 1/2 cups (about 1/2 pound) green beans, sliced in 2-inch lengths (I used frozen french green beans "haricot verts" from Trader Joe's.)
1 cup corn kernals (fresh off the cob, or frozen)
2 small tomatoes (Italian plum tomatoes work well), diced
1 mild green chile, fresh or frozen, chopped (For both the chile and tomatoes I used one can of Red Gold Hot Petite Diced Tomatoes with Green Chilies)
1/2 cup vegetable stock (I used a ladle-full of my turkey stock from yesterday's turkey soup)
1 can Great Northern Beans, drained and rinsed
1/2 tablespoon wine vinegar
Salt and freshly-ground black pepper, to taste
1. Warm the oil over medium heat in a large, heavy-bottomed skillet. Add onion and garlic and saute for a few minutes, until onion begins to soften.
Add squash, green beans, and chile and saute for another 5 minutes. Add remaining ingredients, cover skillet, and reduce heat to medium-low. Simmer mixture for 30 minutes, until squash and beans are very tender. Cut the ***cooked acorn squash in half and remove the seeds. Fill the center with the vegetable mixture and some shredded cheese. Serve warm.