I made stuffed acorn squash today and it was fantastic, though

I like to do stuffed poblanos personally. Also how much leftover acorn squash we talking? If you've got a whole one, cut that thing in half, roast it at like 400 for half an hour-ish, chuck it in the food processor and make a puree.

Then all you gotta do is mix it in a pot with some half and half, about a cup of brown sugar, and 3 eggs and you've got yourself a top notch pie filling. I usually do squash pies with a ginger snap crust but you could do anything and it would be delicious

>>8277590
Yeah I got a whole one left. I bought two because of the recipe, but there was only two of us eating so I only cooked up one. That sounds good though, don't have a food processor though, keeping my fingers crossed for xmas.

>>8277590
I also really like the idea of stuffed poblanos, they're already my favorite pepper, probably way better than stuffing a bell.

>>8277593
>>8277600
Blender or even a potato masher will work, you just need to get the insides all squished up.

And the poblano is great, a lot more flavor than a bell and you actually get some heat out of it. I just stuff it with something remotely mexican and hit it with the broiler until the cheese melts and the pepper blisters.

Made some acorn ones with hot Italian sausage, wild rice, sage, cream cheese, mushrooms, cranberries, onion, apples, spinach, chunk parm shreds.

When I use pablano or Anaheim I stuff it with chorizo, cream cheese, onions, and bread crumbs.

Spices abound in both.

>>8277576
eggplant, imam bayildi is one of the famous turkish foods