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It’s that time of year when I want a break from the big holiday meals, but I still crave something satisfying and hearty. My family loves eating anything with Mexican inspired flavors so I created this recipe. It combines those flavors with fall ingredients and one of my favorite cheddars from Cabot Creamery. Are you ready to elevate your dinner game with this yummy meal featuring the creaminess and richness of Cabot Creamery Vermont Sharp Cheddar Cheese? Your taste buds are in for a treat.

That period between Thanksgiving and Christmas is so hectic, it’s hard to juggle meal planning. Sitting down to a delicious meal often gets overlooked so it’s nice to have a few recipes on hand during those busy times. This recipe creates a satisfying and nutritious dish that marries the earthy sweetness of acorn squash with the bold flavors of Mexican cuisine. Bringing it all together is Cabot Creamery Vermont Sharp Cheddar Cheese, adding a creamy and buttery tang to every bite.

So many great meals start with Cabot Creamery and their award winning flavor. My fridge is always stocked with their cheese and dairy products. Here are a few more reasons to love Cabot Creamery. It started as a co-op in 1919 and achieved B Corp certification in 2012 and became the world’s first dairy co-op to do so. #cabotcreamery

I hope you enjoy this cozy meal as much as I do!


2 acorn squashes, halved and seeded

1 pound ground turkey or chicken

1 cup black beans, drained and rinsed

1 cup corn

1 cup cherry tomatoes, halved

1/2 red onion, chopped

3 tablespoons olive oil, divided

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Green onions, thinly sliced

Tortilla chips


Preheat oven to 425F. Line a baking sheet with parchment paper. Place the acorn squash halves on a baking sheet, cut side up. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 20-25 minutes or until the squash is tender and golden brown. While the squash is roasting, prepare the filling. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped red onion and cherry tomatoes sauté until softened. Add the ground turkey or chicken, breaking it apart with a spoon and cook until browned. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Add the black beans and corn. Mix well and cook for an additional 5 minutes until all the flavors meld together. Once the acorn squash halves are tender, spoon 1/3 or the grated Vermont Sharp Cheddar Cheese evenly over the bottom of each one, followed by the filling and top with the remaining shredded cheese. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the squash are golden. Remove the stuffed acorn squash from the oven and garnish with fresh cilantro.Serve immediately with lime wedges, sliced green onion and tortilla chips on the side.

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