Sweet/Savory Fennel Stuffed Acorn Squash

I joined a Community Sponsored Agriculture (CSA) group this year. I moved, couldn't plant a garden, and knew I needed fresh veggies! Plus, this particular CSA provided the Capital region Food Bank with fresh vegetables! Feel good AND taste good opportunity!

So here I was, towards the end of the season with fresh baby fennel, onions, and acorn squash; what's a girl to make? It is the fall season - time to roast! All that sweetness begged for acidity and savory flavors. Hello balsamic vinegar, garlic, and romano cheese (my sweet loves)!

I present you with:

Savory/Sweet Fennel Stuffed Acorn Squash

1 medium acorn squash, cut in half

4 baby fennel bulbs or 1 large fennel (cored), stems removed and cut into 1 inch slices

(reserve fennel fronds)

1 red pepper, seeds removed, large dice (1+ inch pieces)

1 medium sweet onion, halved and sliced into ½ inch slices

2 cherry peppers, quartered (optional, for those who like it spicy!)

4 garlic cloves, sliced thick (1/8 - 1/4 inch)

1 tsp. and 1 tbsp. extra virgin olive oil

2 tsp. balsamic vinegar

2 tsp. kosher salt

cracked black pepper, to taste

2 tbsp. romano cheese, grated

Preheat oven to 400 degrees

Brush ½ tsp extra virgin olive oil each on squash halves

Sprinkle squash halves with 1/ tsp kosher salt (1/4 tsp each) and fresh cracked pepper, to taste Place on baking sheet cut side down (line sheet with foil)

Bake 30 min

Mix fennel, pepper, onions, and cherry peppers with 1 tbsp. extra virgin olive oil, vinegar, and 1 tsp. kosher salt

Place vegetable mix on separate baking sheet and to oven with the squash for 10 minutes

Remove squash, toss vegetables and let vegetables roast an additional 10 minutes

Place vegetables inside of squash and top with cheese

Broil for 3-4 minutes until golden

Top with reserved fennel fronds, chopped

Snack on any vegetables that do not fit into squash while you wait for the broiling!