Southwestern Stuffed Butternut Squash

Squash is so cheap and abundant in the fall, it's a strict requirement to have some delicious ways to eat it! This has been the only recipe that got two thumbs up from the generally squash adverse house. It's based on the vegan recipe found on the Cheap and Simple Vegan blog, but the first things I did were to un-vegan it and pump up the chiles... of course!

- 2 medium or 1 large butternut squash
- 3/4 of an onion, diced
- 3 cloves garlic, minced
- 1 red pepper, diced
- 1 can green chiles (I used canned, sliced green chiles)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1 c cooked black beans (canned or fresh, I recommend Trader Joe's Cuban black beans)
- 1 Tbsp cilantro, chopped
- 1 handful shredded cheddar cheese
- Guacamole, as desired
- Salsa, as desired (I recommend anything by Mrs. Renfro's)

1. Preheat the oven to 375 F.
2. Wash the squash if you want to leave the skin on (I did!), and cut the squash in half. Remove the seeds. Cut a long bowl in each squash half, leaving about 1/2'' - 1'' of flesh. (This is the hardest part of the whole recipe.)
3. Cover a baking sheet in foil. Brush olive oil over both sides of the squash and roast for 30-40 minutes, skin side up. It's done when the flesh can be pierced easily with a fork (but keep the oven on!).
4. Saute the onions and garlic for about 5 minutes, until the onions are just starting to get translucent. Add the bell peppers, chiles, cumin, chili powder, and salt. Saute for 5 minutes. Add the beans. Saute for 5 more minutes.
5. Stuff the squash with the filling. Top with cheese. Return to the oven for 5 - 10 minutes.
6. Serve with guacamole and/or salsa (I also served with extra cheese, for the Wisconsinites). Pairs well with all styles of beer. Enjoy!

Serve with salsa, guacamole, and cheese!