Roasted and Stuffed Acorn Squash with Coral Pepper Sauce

INGREDIENTS:

• 3 Large Acorn Squash
• 1/4 Cup Olive Oil
• 2 Large Leeks
• 1 Large Eggplant
• 6 Large Plum Tomatoes
• 2 Medium Zucchini
• 6 Large Garlic Cloves, 3 Pressed, 3 Halved
  
• 1-1/2 Cups Milk
• 1 Lemon
• 2 Teaspoons Fresh Thyme, Chopped
• 1/4 Teaspoon Cinnamon
• 1/2 Teaspoon Ancho Chile Powder
• 1 Teaspoon Cumin
• 2 Large Red Bell Peppers
• 1-1/2 Tablespoons Butter
• 1/2 Cup Fresh Grated Parmesan

DIRECTIONS:

• Preheat oven to 425 degrees.
• Cut each squash in half through the equator to get 2 halves, scoop out seeds and place on a rimmed baking sheet, cut side down.
• Pour 1/2 cup of water into baking sheet and roast until soft, 45 minutes.
• Remove from oven, turn over and let cool.
• Chop white and green parts of leeks, finely to make 3 packed cups.
• Heat oil over medium-heat in a large skillet and add leeks, cooking for 5 minutes, until golden, stirring constantly.
• Cut zucchini, eggplant and tomatoes into 1/2 inch pieces.
• Add eggplant to skillet and cook over high heat for 5 minutes.
• Add zucchini and cook for 5 minutes.
• Add tomatoes and cook for 5 minutes.
• Add milk, thyme, cinnamon, ancho chile powder, cumin, 3 pressed cloves of garlic, and cook until vegetables are soft and mixture is thick.
• Cut lemon in half, squeeze juice into skillet, and add salt and pepper to taste.
• Pile mixture into the squash, sprinkle with parmesan, and bake for 20 minutes.
• Meanwhile, cut peppers into 1 inch pieces, place in a medium saucepan with 1/2 cup water, 3 halved garlic cloves, and bring to a boil.
• Cover pan, reduce heat to low and simmer 15 minutes, until soft.
• Transfer contents to a blender, along with butter, and process until smooth.
• Transfer back to saucepan and add salt and pepper to taste.
• Remove squash from oven, reheat sauce (if needed), and pour over each squash.
• Sprinkle each with a little more parmesan and serve.

This recipe serves 6 and is 'meaty' enough to hold up as a main course. This is perfect cold weather dish. We recommend preparing extra, because the leftovers are fantastic!
Enjoy!

This recipe was written by Rozanne Gold.