I love the idea of making squash the main event in a meal. Acorn Squash are the perfect vessels for stuffing, and these hit all the right notes: smooth, buttery squash, sweet onions, crunchy pecans, chewy bits of sausage and the heat of poblano peppers. These can easily be made vegetarian. Substitute a good soft cheese for chorizo and vegetarian stock for the chicken stock. I think these would be a lovely side dish for a dinner party!
Acorn Squash with Caramelized Onion, Pecan, Poblano and Chorizo Stuffing
Serves 2-4 (Trevor ate two, I ate one, we had one leftover)
2 Acorn Squash
1 cup Chorizo Sausage (if using fresh, brown in a skillet)
1 med-large white or yellow onion
1 Poblano pepper
1/3 cup Pecan pieces, toasted
1 1/2 cups stale bread, cubed
1/2 cup chicken stock
Butter and Paprika, for topping
Preheat oven to 375. Halve squash, scoop out seeds, and shave off enough of the skin side so that the squash will stay flat when placed skin side down (remove as little as possible so you don't risk having a hole in your squash!) Place squash flesh side down on a well oiled sheet pan. Bake for 20 minutes until flesh is soft and slightly caramelized.
In a skillet melt 2 tbsp butter. Saute onion over low heat, stirring occasionally. The onion is done when it is reduced by at least half and has taken on a "caramel" hue.
Remove Squash from baking sheet sheet. Cut poblano pepper into thin rings and place on the oiled baking sheet. Pop into the oven for another 10 minutes to roast the peppers.
Let onions and poblano cool. In a large bowl, mix bread cubes, diced/sliced chorizo, caramelized onions, pecan pieces, roasted poblanos, and beaten egg. Add enough chicken stock to make the mixture moist. Spoon stuffing into squash cavity, place a pat of butter on top and dust with paprika. Bake in a 375 oven for another 20 minutes, until the top of the stuffing is toasted and the squash is cooked through. Serve immmediately!