Name: Stuffed Acorn Squash, Two ways
Prep time: 20 min
Cook time: 45 min
Yield: 2 people
Cuisine: American Indian
Ingredients: 1 acorn squash (sliced lengthwise and cleaned); 1 Tbsp olive oil; salt and pepper (to taste); 1 small zucchini (sliced lengthwise); 1 small yellow squash (sliced lengthwise); 1 small corn cob; 1 cup white tepary beans (cooked per package directions); 1 Tbsp olive oil; salt and pepper (to taste); 1 small butternut squash (sliced lengthwise and cleaned); 1 cup brown tepary beans (cooked per package directions); 1/2 cup pepitas; 1/2 cup hominy; 1 Tbsp olive oil; salt and pepper (to taste); 3 Tbsp olive oil; 2 Tbsp apple cider vinegar; 1 Tbsp honey (we use Seka Hills honey); salt and pepper (to taste); 3 Tbsp olive oil; 2 Tbsp apple cider vinegar; 1 Tbsp maple syrup (we use Red Lake Nation maple syrup); 1 Tbsp pepitas (add more for more creaminess to your taste)

Stuffed Acorn Squash, Two ways

A colorful and flavorful dish made with the traditional Three Sisters ingredients and a honey vinaigrette. Presented as an entree, but could also be served as a side dish for 4-6 people.

CourseMain Dish, Side Dish
CuisineAmerican Indian

Servings	Prep Time
2people	20minutes

Cook Time

45minutes

Servings	Prep Time
2people	20minutes

Cook Time

45minutes

Ingredients

Roasted Squash

1 acorn squashsliced lengthwise and cleaned
1Tbsp olive oil
salt and pepperto taste

Zucchini/Yellow Squash and Corn Filling

1small zucchinisliced lengthwise
1small yellow squashsliced lengthwise
1small corn cob
1cup white tepary beanscooked per package directions
1Tbsp olive oil
salt and pepperto taste

Butternut Squash Filling

1small butternut squashsliced lengthwise and cleaned
1cup brown tepary beanscooked per package directions
1/2cup pepitas
1/2cup hominy
1Tbsp olive oil
salt and pepperto taste

Honey Vinaigrette

3Tbsp olive oil
2Tbsp apple cider vinegar
1Tbsp honeywe use Seka Hills honey
salt and pepperto taste

Maple Vinaigrette

3Tbsp olive oil
2 Tbsp apple cider vinegar
1Tbsp maple syrupwe use Red Lake Nation maple syrup
1Tbsp pepitasadd more for more creaminess to your taste

Instructions

Prep Acorn Squash

Light charcoals and bring up to temperature.
Slice the acorn squash lengthwise and clean with a spoon to remove seeds. Rub with olive oil and sprinkle with salt and pepper.
Wrap squash halves in foil and place directly in hot charcoals. If you do not have a charcoal grill, they may be placed on a grill rack.
Cook squash in charcoals or on grill for 45 minutes, checking and turning to ensure even cooking.

Zucchini/Yellow Squash Filling

Heat grill to a medium high temperature.
Slice both squash lengthwise and brush with olive oil and sprinkle with salt and pepper.
Place squash directly on clean grill, flesh side down.
Clean corn and place directly on grill.
Grill vegetables for 20-30 minutes, until good grill marks appear, making sure to turn the corn for even cooking.
While the vegetables are grilling, cook tepary beans per package instructions.
Slice grilled squash and corn. We like medium size, rustic chunks.
Mix tepary beans with squash and corn and toss with a bit more salt and pepper, to taste.

Butternut Squash Filling

Preheat oven to 450 degrees.
slice and clean seeds from butternut squash. Then cube squash and toss with olive oil and salt and pepper.
Roast in oven in a pan or cast iron skillet for 12 minutes.
Cook tepary beans per package instructions.
Toss together squash, cooked tepary beans, hominy and pepitas. Season to taste with salt and pepper.

Honey Vinaigrette

Whisk together olive oil and apple cider vinegar until well combined.
Whisk in honey to create an emulsion.
Add salt and pepper to taste.

Maple Vinaigrette

Whisk together olive oil and apple cider vinegar until well combined.
Whisk in maple syrup to create an emulsion.
Blend in food processor such as a magic bullet with 1 Tbsp pepitas. Taste and add more pepitas for a creamier texture.
Season with salt and pepper to taste.

Presentation

Fill acorn squash halves with filling of choice.
Top with dressing.
Serve with optional garnishes - roasted green chiles, red onion, grilled green onions, etc.

Recipe Notes

This recipe has several different versions. It's truly a "choose your own adventure" recipe that can be done any way you wish. Each filling presented here is delicious on its own as well, or served over quinoa for another healthy and filling option.

Some of our recommended ingredient sources are listed below. Each comes from native producers:

Seka Hills honey and olive oil, from the Yocha Dehe Wintun Nation of California.
Red Lake Nations maple syrup, hand harvested in Minnesota