In this recipe, we combine not only a vegetable but also a fruit and a few well-chosen chiles. Use fresh blueberries when available, although frozen berries will work as well. From the article Blazing Blueberries.
4 acorn squashes, cut in half lengthwise, seeds removed
4 tablespoons butter
2 tablespoons canola oil
1 cup finely chopped apple
1 fresh habanero chile, seeds and stem removed, finely minced, or 1 teaspoon habanero powder
1/3 cup firmly packed brown sugar
12 ounces fresh blueberries or frozen blueberries, thawed and drained
Preheat the oven to 375 degrees F.
Place the cut squash in a shallow baking pan (or pans) and pour 1/2 cup water into each pan. Cover tightly with aluminum foil and bake for 30 minutes.
Heat the butter and oil in a small skillet and sauté the apple, habanero chile, brown sugar, and blueberries over low heat for 1 minute.
Remove the squash from the oven and make several slices in the squash, taking care not to cut through the skin. Divide the apple mixture and add an equal amount to each squash, pressing into the slits. Cover tightly and bake for 15 minutes.
Remove the foil and bake, uncovered, for an additional 15 to 20 minutes.