Although fall in Los Angeles isn't as crispy-leaves-falling-a-
riffic as on the eastern seaboard, my taste buds start to yearn for squash around this time of year.
I HAD TO MAKE IT. Well, I should amend that I HAD TO BUG K.C. TO HELP ME MAKE SOMETHING LIKE IT. Cooking alone is not my favorite thing. I find stuffing two people in my little kitchen much more interesting. Here's what went down in chilly Marina Del Rey last week...
Below is the original recipe, which we riffed off of:
Sweet and spicy Squash - serves 1 (I think it would serve 2)
1 acorn squash
2 teaspoons olive oil, or to taste
1 teaspoon curry powder
1/2 teaspoon chili powder, or to taste
Salt and pepper
1 tablespoon butter
1 tablespoon dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Preheat oven to 375F. Cut the acorn squash in half and scoop out the strings and seeds. Place in a small pie pan or baking dish. Rub one half with the olive oil, coating the cavity well. Then rub in the curry and chili powders, and some salt and pepper. Rub softened butter in the other half and sprinkle with brown sugar, cinnamon and ginger.
Bake for 50-60 minutes or until the squash comes up easily when scraped gently with a fork. Let cool for a few minutes, then eat straight from the rind, mashing it up with a spoon.
We decided to forgo the sweet option, and instead added a few hot peppers from my porch garden that were ripe (serrano and mexibelle to be precise).
First, the prep:

First we halved the acorn squash, scraped it clean, rubbed olive oil in the cavity, and then filled each half with 4 garlic cloves, and diced pepper (each half got half a serrano, half a mexibelle).
In a bowl, I tossed the seeds from the squash with some olive oil, salt, pepper, and chili powder. Save these for addition later.
Put the squash in the oven for 50-60 minutes at 375F.
While the squash was in the oven, K.C. sauteed some olive oil, minced garlic, cumin, oregano, parsley, hot sauce (Cholula), salt, and pepper. Then he added the turkey, and when it was about 75% cooked, he started adding Bud Light.
Yes, Bud Light.
Just keep adding a splash of beer so the turkey is cooking in broth (like in the picture). We used a whole can when all was said and done. The last few minutes, let the beer broth cook off so the turkey will be less soupy and more dry.
After 30 minutes, we removed the squash from the oven, and added the turkey to the squash cavities (just put it on top of the garlic and peppers).
Back in it went.
10 minutes later, we removed the squash/turkey again and added grated sharp cheddar to the top (about a 1/4 cup each). We also added the seeds to the pan to toast.
Back in it went for the final 30-40 minutes of cooking.
After a full hour of cooking (depending on the squash size, it could be up to an hour and 10 minutes), we took the squash out of the oven, quartered the squash halves, and topped with the toasted acorn seeds.
Voila, a one-dish meal!

Yes, it was really good.