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1
Heat oven to 375 degrees.
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2
Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half.
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3
Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
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4
Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion.
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5
Cook, stirring often, until it begins to soften, about 3 minutes.
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6
Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes.
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7
Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes.
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8
Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer.
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9
Simmer 8 to 10 minutes, until thick and fragrant.
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10
Taste and adjust seasonings.
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11
Stir in beans and corn and simmer another 5 minutes.
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12
Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash.
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13
Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter.
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14
Fill with bean mixture.
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15
Mix together bread crumbs, Gruyere and remaining olive oil and sprinkle over the filling.
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16
Brush exposed edges of squash with oil.
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17
Place in the baking dish or on baking sheet and cover tightly with foil.
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18
Bake large squash for 45 minutes, check smaller squash after 30 minutes.
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19
The flesh should be easy to penetrate with the tip of a knife.
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20
Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned.
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21
Serve hot or warm.
