Simple and delicious, this recipe makes any meal one to be remembered.

Prep Time: 30 minutes.
Cook Time: 1-1/2 hrs.

Winter Squash Stuffed Peppers

2 lbs. butternut or other winter squash
2 Tbsp. chicken broth
1 Tbs. olive oil
1/2 yellow onion, finely chopped
1 small carrot, finely chopped
3 garlic cloves, minced
3 strips bacon cut into 1/2" dice
1 tsp. fresh thyme, minced
1/4 cup white wine
1 cup cannelloni beans
4 red bell peppers, roasted and peeled

Preheat oven to 350 degrees.

Cut squash in half, lengthwise, scrape out seeds and pith. Place upside down on a baking sheet and bake for one hour or until tender when a knife is inserted into the squash. While the squash is cooking, place the peppers directly on gas burner (or under the broiler of an electric stove) and cook until skin is blistered and blackened. Place the peppers into a paper bag to steam for 10 minutes to loosen the blistered skin. Scrape the skin from the peppers. Cut lengthwise into one side of the peppers and carefully remove the seeds and core (scissors work well here) keeping the pepper whole.

Heat oil in a frying pan and sauté the bacon until crispy. Add the onion, carrot and garlic and sauté for about 3 minutes. Add the thyme and wine and cook until the wine reduces to syrup. When the squash is baked, let it cool a bit, then scrape the squash from the shell, place in a food processor, or blender, add the chicken stock and purée.

Add the squash to the onion-garlic mixture and gently stir in the beans. Stuff the bell peppers with this mixture. Place peppers in a small roasting pan. Cover with foil and bake for 30 minutes, until heated through.

Makes 4 servings.

We recommend pairing the flavors of this dish with the uniquely smooth and full-flavored taste of our Gossamer Bay® Merlot.

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