I had a bunch of really tiny acorn squash and Huitlacoche that needed to be used so this is how I came up with this recipe. Huitlacoche is hard to come by. The closest substitute in taste to Huitlacoche might be a shiitake or black trumpet mushrooms in taste. Your acorn squash will not be as tiny as mine were. I used 5 that were between a peach and apple size. You can dress them up a little more with sour cream or some grated Mexican cheese if you like but I think since I used butter that I have enough creamy fat in them for my taste. Serving size is difficult to judge here since the size of the squash will differ.

Ingredients for around 8 servings.

3 pounds acorn squash – cut however you like and remove seeds and seed membranes

4 oz unsalted butter – melted

non stick spray

1/4 teaspoon cumin

1/4 teaspoon chili powder

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1 small red onion

5 garlic cloves – ground to paste

2 Tablespoons canola oil

1/2 cup peppers – diced (something like bell peppers or a mix with something mild-medium heat)

1/2 cup corn kernels

1/2 cup apple cider vinegar

1 + 1/2 Tablespoon chipotle in adobo (I had one whole pepper in mine that I fine chopped)

1 cup huitlacoche

1/4 cup cilantro – chopped (leaves and only the fine stems)

1/2 teaspoon dried oregano (fresh epazote would have been better but I didn’t have any today)

optional – some fried pumpkin seeds

Directions

Set oven to 475 F. Spray a baking sheet with non stick spray. In a small mixing bowl combine the butter, cumin, chili powder, salt and pepper and paint it on the squash twice.

Put the squash in the oven for 15 minutes.

After 15 minutes turn the squash over. If you have leftover butter paint them again and put the squash back in the oven till soft and slightly browned.

Make the Huitlacoche Corn Salsa.

In a medium sauce pan on medium high heat add the oil. When the oil is hot add the onion and peppers and cook till soft but not brown. Now turn down to medium heat and add the garlic corn, huitlacoche, dried oregano and apple cider vinegar….turn down to simmer and let it reduce a little. Add salt and pepper to taste. Served over squash and add fresh cilantro. Some fried pumpkin seeds if using.

Enjoy!