NYT Cooking: This makes a substantial vegetarian – or vegan if you leave out the cheese – Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters – corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes
Place 1 pound of acorn squash wedges in a covered dish with 1 tablespoon water. Bake at 375 degrees F. for 30 minutes. Meanwhile, mix 1/4 cup reduced-sugar apricot preserves, 1/2 teaspoon curry powder, salt, and pepper. Spoon apricot mixture over squash and bake, uncovered, 10 minutes more, or until tender. Tip: Double the recipe and freeze leftovers.
Adventures in Cooking: Roasted Pecan & Acorn Squash Soup Made this last night! I didn't have Chipotle powder so I substituted 1/4 tsp each of sweet Spanish paprika and cayenne powder. It was so tasty served wroth a crusty french bread!