This dish is so simple to make, but I absolutely loved the combination of flavors. The sweetness of the caramelized roasted acorn squash is an excellent foil to the spicy, smokey chipotles and pungent and creamy gorgonzola. The honey adds an extra hint of sweetness. This would make a bold, interesting side dish alongside something like a steak or lamb and also is substantial enough to make for a light lacto-ovo-vegetarian main course. The hands on time for this dish is about five minutes max, and the hardest part is cutting open the squash (be careful!). It also reheats super well, which is great for me, because I bring my lunch to either school or work nearly every single week day. Basically, the upsides of this dish are ease, super bold flavor, and great reheatability and the downsides are … none.
Chipotle and Gorgonzola Stuffed Acorn Squash
1 acorn squash, carefully sliced lengthwise
2 tbs. butter
1/2 tsp. garlic powder
Kosher salt and freshly cracked black pepper
1/3 cup gorgonzola cheese, roughly chopped/crumbled
1 chiptole in adobo, minced, plus 1 tbs. adobo sauce
1/4 cup honey
Preheat oven to 350º.
Melt butter, either in the microwave for about a minute or on the stove top in a small sauce pan. Add garlic powder and mix in with a fork.
Place the squash on a baking sheet. Brush the flesh of the squash with the butter, pouring any excess into the cavity. Season with salt and pepper. Place the squash flesh side up and bake 30-45 minutes, or until easily pierced with a fork.
Meanwhile, mix together chipotles, adobo sauce, gorgonzola, and honey.
When squash is tender, spoon the chipotle mixture into the center of the squash. Transfer back to oven and bake another 15 minutes or until the cheese is melted and the chipotle mixture is heated through. Serve immediately.