I created this dish in late summer for a cooking class featuring end of the season harvest. Working with the farmers market and my go-to farmer, she had what seemed like endless poblano peppers, and zucchini. Turns out I really like poblano peppers. My expectation was that they would carry some heat but are a mild flavorful pepper. So much better than the standard green bell pepper.
Now that we are in Fall with Thanksgiving looming ahead, I swapped out the zucchini and poblanos for Brussels sprouts and mushrooms. Think of this recipe as a base to use seasonal vegetables or just what you prefer. Each stuffed acorn squash is perfect as a side dish or serving two halves as a main course. For a hardier dish, stir in a half-pound of fresh ground sausage meat, cooking it along with the vegetables before filling the squash halves.