Stuffed Acorn Squash with Apple Pico de Gallo, Sherry and Toasted Pecans

In a party over-loaded with tacos and deliciously sloppy comfort food, this was my favourite dish. It was sweet and comforting, savoury and simple, with being overly heavy. The best part is that it’s pretty easy. Sauté some stuff, add some sherry and stuff it into the squash halves with toasted pecans. Bake.

Here you go!

Stuffed Acorn Squash with Apple Pico de Gallo, Sherry and Toasted Pecans
serves 6-8

2 acorn squash (or any other squash besides bland butternut…butternut if you’re desperate)
1/2 cup pecan pieces
1 1/2 tbsp earth balance or other vegan margarine, or oil (olive, sunflower, coconut, etc.)
1 small white or yellow onion, diced
2 cloves garlic, minced
1/2 tsp salt
1 container white mushrooms (~8 oz), diced
1 head kale, torn into approximate 5 x 5 cm pieces (just tear them small)
2 tbsp dry sherry
2 Red Delicious apples, peeled and diced (a sweeter apple like these Reds without much acidity is best)
1 bunch parsley stems (or 1/2 bunch parsley if you don’t have a purpose for the leaves for a different recipe)
1 bunch cilantro stems (or 1/2 bunch cilantro if you don’t have a purpose for the leaves for a different recipe)
1/2 red chili pepper, diced (optional)

Slice the squash in half and scrape out the seeds. Reserve for another use if desired.
Place the pecans pieces in a dry skillet over medium heat, shaking occasionally until aromatic and slightly darkened (about 7 minutes). Remove from skillet so the pieces don’t keep cooking. Break into small pieces when cool.
Melt the earth balance over medium heat in a large skillet or pot. When hot, add the onions and garlic and reduce heat to medium-low. Cook, stirring, for 5 minutes. Add the salt and mushrooms. Cook, stirring, 6 minutes more.

Add the kale handful by handful and stir until wilted (1 minute). Evaporate any liquid left in the skillet from cooking the mushrooms, if any, then add the sherry.
Bring to a boil and cook 1 minute. Add the apples. Cook 1 minute.

Remove from heat and stir in the parsley and cilantro stems, red chili pepper if using and pecan pieces. Divide between squash halves. If you have leftover filling, serve it as a side dish or as a salsa with chips, crackers or flatbread.
Bake stuffed squash in a 415ºF oven for 45 minutes, or until the flesh of the squash is easily pierced with a fork. Once cool, eat with a spoon…