Apples and winter squash were just meant to be together. Today, we enjoyed stuffed carnival squash (a gorgeous heirloom acorn variety) from the farm with a mixture of sauteed onion and bell pepper, black beans, and apples, with a little sage and sugar sprinkled on top. Pretty darn tasty, though I did find the squash somewhat bland in comparison to the richly flavored filling. Perhaps scooping out some of the squash and mixing it into the filling, as called for in the original recipe from the Joy of Cooking, would help with this, or at least coating with a bit of oil and maple syrup or molasses before stuffing them. Also might have liked some fresh herbs in the filling, and a little salt and pepper. I think I might keep playing with the recipe a bit, but definitely a creative combo with a lot of potential.
Also, the oven at the farm runs quite hot, so it may be necessary to adjust the temperature or cooking time for your oven and the size of the squash.
Apple & black bean stuffed squash
3 large acorn squash
Chopped bell pepper (2-3)
1 can black beans or equivalent
A few sprinkles sage or herbs of choice
1-2 apples, chopped
Raw or brown sugar
Preheat oven to 375ºF. Cut acorn squash in half and scoop out seeds. Place in baking pans, cut side down, and bake 30 minute. Meanwhile, sauté onion and pepper in oil over medium heat several minutes until soft, then add apples, black beans, about half of the fresh herbs, and a splash of water or apple cider vinegar and cook a few minutes more. Coat inside of squash with a little oil, brown sugar, and rest of herbs, then fill the squash and bake about 10 more minutes, until thoroughly tender and warm. Enjoy!