Southwest Acorn Squash

One of my favorite things I've made this semester. Healthy, in season, delicious.

Southwest Acorn Squash
from Ambitious Kitchen
servers 4

Ingredients:
2 acorn squash, halved length-wise, stem and seeds removed
1 tsp. olive oil
1 clove garlic, minced
1 red bell pepper, seeded and chopped small
1/2 yellow onion, chopped
1 jalapeño, seeded and diced
1 - 15 oz. can black beans, rinsed and drained
2 cups corn kernels
1 tsp. cumin
1 lime, juiced
salt and pepper
1/2 cup cilantro, chopped
4 Tbs. crumbled goat cheese

Instructions:
1. Pre-heat oven to 400F. Grease a baking sheet with oil (separate from the listed 1 tsp.), and place the squash halves cut-side down on the sheet.
2. Bake for 45 minutes, or until tender and edges are browning. Turn off oven and leave squash in oven while preparing the filling.
3. Heat a large skillet over medium heat. Add oil, red pepper, onion, garlic, and jalapeño and cook until softened (~3 mins). Then add cumin, beans, and corn and stir well to combine, cooking a couple more minutes.
4. Remove from heat and stir in cilantro and lime juice. Add salt and pepper to taste.
5. Fill squash halves with bean and corn mixture, and top with a tablespoon of goat cheese each and serve.

Goat Cheese and Gruyere Artichoke Toasts

Finally back in business! I've been so busy lately I haven't had a chance to cook or blog (also: I don't have internet at my apartment yet. I didn't realize how much I relied on the internet to inspire me for cooking, so I've not been interested in cooking lately, just eating salads with avocado and delicious salad dressing, but hopefully that will be fixed soon). So, once I get back to school and I get internet, watch out world!

Goat Cheese and Gruyere Artichoke Toasts
adapted from Laura Sweet Spot

Ingredients:
1 baguette
olive oil, for brushing (4 Tbs. or so)
2 oz. goat cheese
2 oz. grated gruyere cheese
3 Tbs. canned artichoke hearts, drained, chopped finely
2 Tbs. fresh parsley, chopped
ground black pepper, to taste
squeeze of lemon juice

Instructions:
1. Pre-heat broiler.
2. Slice baguette diagionally, and brush both sides of each slice with oil and arrange on baking sheet.
3. Place baking sheet in oven, broil for 1 - 2 minutes, turn each piece, and broil for 1 - 2 minutes more.
4. Combine goat cheese, Gruyere, artichokes, parsley, black pepper, and lemon juice in a mixing bowl. Make the mixture as consistent as possible.
5. Spoon desired amount of cheese mixture onto the toasts (about 2-3 Tbs.), spread evenly on each piece, and broil until cheese is golden and bubbly (2 - 3 minutes).
6. Serve warm.