Southwest Stuffed Kabocha Squash

With all the rain and gloomy skies we San Franciscans battled this winter (and now continuing into spring), it’s possible I developed seasonal depression; I've come to long for San Diego's not-so-much winters. I guess that’s what I get for transplanting myself from Southern California to the state’s northern, and much chillier, hemisphere. However, the one thing I do love about winter is the squash that comes with it.

My new favorite this year is kabocha squash. The size is perfect for just one person and the taste is creamy, buttery and rich. Because squash improve after a few weeks, especially the kabochas, they begin to taste better as the starches convert to sugars. Therefore, I have concluded that squash are just as good to enjoy well into the spring months. After all, it's May and they are still making appearances at weekend farmer's markets and claiming real estate in grocery stores.

This recipe was developed as an ode to the last of the winter squash; savoring the last before moving on to those harvested in summer. I think it is the perfect recipe for that transition time (i.e. when you are between seasons of produce). The spicy southwest flavors get me thinking about the warm months to look forward to, while still comforting me from the brisk San Francisco fog. 

Squash can be difficult to shop for since you can't exactly gauge ripeness on tenderness. A heavy squash with dull, unblemished skin is one you want to take home with you when at the market. Cutting squash requires a sharp knife and a steady hand—so be careful! I find that cutting squash alone can be too daunting a task. For fear of amputating an arm, I sometimes roast the squash first and cut it later, once the rind has softened. For this recipe, you want to make sure you don't cook it too long; just enough to soften the skin. 

This Southwest Stuffed Kabocha Squash serves four. If you want to add another side for bigger appetites, try a nice tossed corn salad. Feel free to switch fillings up. For a leaner meal, use all turkey. For boosted flavor, mix beef and pork. For added authentication, switch out the Swiss cheese for Mexican cotija. 

Happy eating,

Lindsay

Southwest Stuffed Kabocha Squash

3 kabocha squash

2 tablespoons olive oil

Salt and pepper

2½ ounces ground turkey

2½ ounces ground pork

I small onion, chopped

½ medium red bell pepper, chopped

1 clove garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

2 cups fresh cherry tomatoes, chopped

1 15-ounce can black beans, rinsed

1 cup shredded swiss cheese 

3 tablespoons cilantro, chopped

Preheat oven to 375 degrees. Cut squash in half horizontally. Scoop out and discard the seeds. Rub the cut-side of the squash with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper on each half. Place squash cut-side down on a baking sheet covered in foil. Bake until tender, about 45 minutes.

Meanwhile, coat a large skillet with the remaining tablespoon of olive oil; heat over medium heat. Add the ground turkey and pork and cook, stirring and breaking up with a wooden spoon, until lightly browned; 3 to 5 minutes. Add the onions and red pepper and cook until just softened. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, ½ teaspoon of salt and hot sauce, scraping any browned bit from the bottom so that it incorporated into the mixture. Don't worry if a lot of brown bits have accumulated at the bottom of the pan. The tomato juice will break it up; just keep working your spoon to scrape it. Cover, reduce heat to to medium-low, and simmer until the tomatoes are broken down, 10 to 12 minutes.

When the squash are tender, remove from oven and reduce temperature to 325 degrees. Use tongs to flip over the squash, as they will be very hot. Divide the turkey/pork mixture evenly between the squash halves. Top each with a quarter cup or so of cheese. Place on baking sheet skin-side down and bake until filling is heated through and the cheese is melted, 8 to 10 minutes.