Serves 8 main dish servings!
4 or so acorn squash
3 tbsp olive oil + additional for basting
1 onion, chopped
1 red pepper, diced
1 28 oz can chopped tomatoes with juice, pureed
2 tbsp tomato paste
2 tbsp honey
2 tbsp red wine vinegar
salt to taste
1/2 tsp cayenne
2 cans black beans, drained and rinsed
1 cup corn kernels
2/3 cup breadcrumbs
2 oz gruyere, grated
Preheat oven to 375F. Place squash on a baking sheet and bake for 20 minutes, or until soft to cut in half. Wait until cool to handle, then cut in half and remove seeds and membranes.
Heat oil in a large skillet on medium heat, then add the onions. Cook until softened, then add the red pepper and salt. Cook until tender, then add the tomatoes and tomato paste. Cook for about 5 minutes or so to start breaking down the tomatoes. Add the honey, maple syrup, vinegar, salt and cayenne and bring to a simmer. Cook for 8-10 minutes until thickened. Add beans and corn, cooking for an additional 5 minutes.
Oil 1-2 baking dishes depending on how many squash. Season acorn squash with salt and pepper and brush with melted butter. Fill with bean mixture and mix together bread crumbs, cheese, and olive oil in a separate bowl. Sprinkle over filling and brush edges of exposed squash flesh with oil. Place in baking dish and cover tightly with foil. Check squash for doneness after 30 minutes, may take 45 minutes or more. When poked with a knife, squash should be easily pierced with a knife. Uncover and cook for an additional 5-10 minutes, until breadcrumbs and cheese are browned.