Stuffed Acorn Squash with Black Beans, Rice and Adobo Cream

Winter Squash No Matter How You Stuff It …
By / Photography By Amy McCoy | September 01, 2014


Preheat oven to 450°.

Slice each squash in half from stem to root end. Scoop out seeds and toast or discard.

Brush cut side of squash halves with the olive oil. Stir together salt, pepper, cayenne pepper and cinnamon. Sprinkle each cut side of squash with ¼ teaspoon seasoning.

Place the squash cut side up on a large, parchment-lined rimmed baking sheet and roast until the squash is just fork tender, about 25 to 30 minutes.

While the squash roasts, stir together the rice, beans and shallot.

Divide stuffing evenly and fill squash halves. Return squash to oven and roast until squash are starting to brown on the edges, are completely fork tender and the stuffing is heated through, approximately 20 to 25 minutes.

In a small mixing bowl, whisk together yogurt with adobo sauce.

Remove squash from the oven, drizzle the adobo cream over each half, then garnish each with cilantro and scallions. Serve with any remaining adobo cream on the side. Serves 4.

(Note: If you aren’t a fan of spice, reduce the adobo sauce to 1 teaspoon when adding it to the Greek yogurt.)

About this recipe

The arrival of crisp autumn air beckons us back to the kitchen after a summer spent outside at the grill. The cool evenings are perfect for making hearty dishes, roasting, and using flavors that are spicy and nutty. This season’s recipe accomplishes all of that while still remaining healthful and cost-friendly.

Best of all, stuffed squash is more of a technique than a recipe, allowing room for improvisation. Simply use your favorite winter squash, the grain of your choosing, fruits, nuts, meat, cheese or tofu plus your imagination to create a satisfying main dish or side.

• Substitute your favorite grain in place of wild rice in this dish. Quinoa, barley, freekeh, couscous and rice variations all work well as a stuffing base.
• Feel free to substitute black beans with shredded or cubed chicken, ground sausage, shrimp, tofu, cheese or nuts.
• Use autumn fruit, like apples and pears, dried fruit and nuts for a slightly sweeter take on stuffed squash. Sprinkle fresh thyme into the stuffing mix, and drizzle with maple syrup, honey, or agave in place of the adobo cream sauce.
• Add sautéed greens like kale, collards or shaved Brussels sprouts to stuffed squash.
• Try chopped roasted beets, goat cheese crumbles and walnuts, along with your favorite grain and, if you like, include chopped sautéed beet greens as well.
• Try other squash varieties too: Butternut squash is a good option, as is Delicata, Kabocha, Red Kuri, Carnival or Sweet Dumpling. When in doubt, ask your favorite farmer if the squash you’re selecting is good for stuffing


  • 2 medium (2 pounds each) acorn squash, washed
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • 2 cups prepared wild rice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 medium shallot, peeled, trimmed, and finely chopped
  • 1 (6-ounce) container plain Greek yogurt
  • 1 tablespoon adobo sauce (from 1 small can chipotle peppers packed in adobo)
  • 2 tablespoons finely chopped cilantro leaves
  • 1 bunch scallions, light green and white parts only, sliced crosswise into rounds
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