Sweet potato squash, also known as delicata squash, is mild and sweet and offers the nutritious bonus that the skins become tender once cooked, unlike butternut or acorn squash. Once you scrape out the seeds, you have a nice vessel for an autumn ratatouille. Courtesy of Anna Olson.
Directions for: Autumn Vegetable Stuffed Squash
Ingredients
2 sweet potato squash (also known as delicata squash)
2 Tbsp olive oil
1 cup onion, diced
1 cup eggplant, diced into 1/2-inch pieces
1 cup zucchini, diced into 1/2-inch pieces
1 clove garlic, minced
2 tsp Herbes de Provence or dried oregano
1 398 mL tin diced tomatoes
100 g Halloumi cheese, diced into 1/2-inch pieces
salt and pepper
Parmesan cheese, for sprinkling
Directions
1. Preheat the oven to 350F. Cut the squash in half lengthwise and scoop out the seeds. Lay these in a baking dish.
2. Heat a saut pan over medium-high heat and add the oil. Add the onions and cook for 3 minutes, then add the eggplant and zucchini, cooking another 3 to 5 minutes until tender. Add the garlic and Herbes de Provence and cook one minute more. Add the tomatoes and simmer uncovered for about 10 minutes, until all the vegetables are tender. Stir in the Halloumi and season to taste.
3. Spoon the vegetable mixture into each squash half, pressing to fill it well. Top with a sprinkle of Parmesan cheese and bake covered for 30 minutes, then uncover and continue to bake another 20 to 30 minutes, until the squash yields easily when pressed with a fork. Serve immediately.
See more: Vegetables, Vegetarian, Fall, Main, Side, Herbs