Stuffed Squash Laced with Smoky Rich Tomato Sauce

A hint of Mexico or Peru leaps out of this delicious dish. With the combination of hot chipotle mellowed by cocoa and a creamy nut butter—the blend of flavors is superb. We’ve spooned the sauce over squash, but any root vegetable would honor it with equally delicious results. Top it up with what we’ve suggested, or jazz it up with diced fresh tomatoes, dollops of Mexican crema, and toasted pepitas.

Stuffed Squash Laced with Smoky Rich Tomato Sauce

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Course

Main Course, Main Dish

Servings

6 people

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Ingredients

Roasted Squash

• 1 lbs kabocha squash about 4
• 2 Tbsp coconut oil melted
• 14 oz can black beans rinsed and drained
• 1 firm but ripe avocado peeled, pitted, and diced
• 3 whole green onions thinly sliced on the diagonal
• 1/4 cup thick plain yogurt
• 1/4 cup chopped cilantro
• Crushed dried chilies optional

Smoky Rich Tomato Sauce

• 1 Tbsp coconut oil
• 1/2 sweet onion diced
• 2 large garlic cloves smashed and minced
• 14 oz can fire-roasted diced tomatoes
• 2 dried dates pitted
• 1 Tbsp minced canned chipotle pepper
• 1 Tbsp tahini or cashew butter
• 2 tsp cocoa powder
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp dried thyme
• 1/4 tsp sea salt
• Freshly squeezed juice from 1 lime

Ingredients Roasted Squash 1 lbs kabocha squash about 4 2 Tbsp coconut oil melted 14 oz can black beans rinsed and drained 1 firm but ripe avocado peeled, pitted, and diced 3 whole green onions thinly sliced on the diagonal 1/4 cup thick plain yogurt 1/4 cup chopped cilantro Crushed dried chilies optional Smoky Rich Tomato Sauce 1 Tbsp coconut oil 1/2 sweet onion diced 2 large garlic cloves smashed and minced 14 oz can fire-roasted diced tomatoes 2 dried dates pitted 1 Tbsp minced canned chipotle pepper 1 Tbsp tahini or cashew butter 2 tsp cocoa powder 1 tsp ground cumin 1/2 tsp cinnamon 1/2 tsp dried thyme 1/4 tsp sea salt Freshly squeezed juice from 1 lime

Course Main Course, Main Dish Servings 6 people Print Recipe

Instructions

1. Preheat oven to 400 F.
2. Cut squash in half, lengthwise, and scrape out seeds. Cut each half into 3 wedges. Place on parchment-lined baking sheet and brush inside flesh with melted coconut oil. Bake in oven for 30 to 35 minutes, or until squash is tender when pierced.
3. For tomato sauce, in medium-heavy saucepan, heat oil. Add onion and sauté over medium heat until soft and clear. Do not brown. Add garlic and sauté for a minute. If saucepan is too dry, add a splash of water. Stir in tomatoes and their juice along with remaining sauce ingredients. Gently simmer for 5 to 10 minutes for flavors to blend. Transfer to blender and purée until almost smooth but still a little chunky. Set aside. Cover to keep warm.
4. When squash is baked as you like, remove and place wedges on serving plates. Drizzle ladles of Smoky Rich Tomato Sauce overtop. Scatter with black beans, diced avocado, and green onions. Dollop with yogurt, a smattering of cilantro, and a pinch of chilies, if desired.

Recipe Notes

Each serving contains: 374 calories; 13 protein; 16 g total fat (7 g sat. fat, 0 g trans fat); 56 g total carbohydrates; (22 g sugars, 16 g fiber); 536 mg sodium