Stuffed acorn squash with pumpkin chili
Chef
Ariel Cacciaglia
Hospital
University of Florida Health Jacksonville
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
11 cups diced onion
1 bell pepper
1 10-pound can kidney beans
1 10-pound can black beans
1 10-pound can pinto beans
1 14.5-ounce can diced tomatoes
1 can pumpkin puree
1 cup finely chopped walnuts
2 cups vegetable broth
1 tablespoon chili in adobo
1 teaspoon smoked paprika
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 bell pepper
1 10-pound can kidney beans
1 10-pound can black beans
1 10-pound can pinto beans
1 14.5-ounce can diced tomatoes
1 can pumpkin puree
1 cup finely chopped walnuts
2 cups vegetable broth
1 tablespoon chili in adobo
1 teaspoon smoked paprika
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
preparation
Instructions
1. Add all ingredients to a soup pot.
2. Bring to a boil, then cover and simmer for 25 minutes.
3. While the pumpkin chili is simmering, hollow out the acorn squash, but do not cut too much so you will be able to stuff it.
4. Roast the acorn squash at 400°F for 20 minutes.
5. Stuff the acorn squash with chili and serve hot with vegan sour cream, cilantro, and avocado.
2. Bring to a boil, then cover and simmer for 25 minutes.
3. While the pumpkin chili is simmering, hollow out the acorn squash, but do not cut too much so you will be able to stuff it.
4. Roast the acorn squash at 400°F for 20 minutes.
5. Stuff the acorn squash with chili and serve hot with vegan sour cream, cilantro, and avocado.
