It’s getting chilly up here in the mitten state. Which means it’s time to get out the turtlenecks, scarves, jackets and yes, mittens. It also means it’s time for some good comfort food. Growing up, I never was a “squash” kind of girl. It just never really appealed to me. But now that I am a titch older, I am finding that I really do enjoy the foods of Fall. For one, they look so pretty, with the greens, oranges and browns. And two, I discovered that roasting squash brings out a wonderfully sweet, nutty buttery flavor. And it looks beautiful to boot. Then, take it a step further and stuff it with whatever your heart desires…love!
This recipe is so easy and delicious and you can add whatever you want. It’s a great starting base if you are craving a little mexican~type fare. It’s filling, but not the “I am so miserably full I can’t breathe” kind of filling. I doubted how the sweet nuttiness of the squash would meld with the slightly spicy beef and bean filling mixture. Well….I’m here to tell ya…It. Was. Delicious. I thought about dolloping a bit of sour cream on top, but didn’t think that would really go so great, so I opted to omit it. But, to each his own…and as good as it is straight out of the oven, I figured leftovers the day after would be even better. Well, not so much. The filling reeeeeeally thickens up and, to me, I just wasn’t feeling it. But I don’t expect everyone to like or dislike what I like, and it never hurts to give it the ol’ college try. Ok then, I am off to unpack my warm clothes, uncork a lovely bottle of chardonnay and maybe put a log on the fire…enjoy!