Stuffed Acorn Squash

Ingredients

• 1 acorn squash
• 2 tbsp olive oil
• 1/2 cup rice, orzo, or quinoa
• 1/2 gala apple, diced
• 1 tbsp chopped pecans
• 2 tbsp dried cranberries
• 1 tbsp chopped parsley
• 2-3 shiitake mushrooms, diced
• 1 garlic, minced
• 1/4 yellow onion, diced
• 1/4 tsp ginger
• 1/4 tsp cinnamon
• 1/4 tsp sage
• 1/8 tsp nutmeg
• salt and pepper to taste
• 1/4 cup tahini
• 6 tbsp water
• 1 tbsp olive oil
• 1/2 lemon, juiced
• 1 tsp dijon mustard
• 1/2 tbsp maple syrup
• 1 clove garlic, minced
• 1 tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/2 tsp aleppo pepper (can sub with red pepper flakes)

Steps

1. Preheat an oven to 400F.
2. To roast the squash: Use a sharp knife to cut the squash from the tip to the stem.
3. Use a spoon to remove the seeds.
4. Place the squash open side up on parchment-lined sheet pans.
5. Drizzle 2 tbsp olive oil over the squash and season with salt and pepper.
6. Bake for around 30-45 minutes, until the squash flesh can be pierced with a fork.
7. While the squash bakes, begin to prepare the filling.
8. Heat 1 tbsp olive oil in a pan and saute the minced garlic and diced onion, for 1-2 minutes.
9. Add the shiitake mushrooms and saute.
10. Season with the ginger, cinnamon, sage, and nutmeg.
11. Add salt and pepper to taste; set aside.
12. Remove from heat and transfer sauteed mushrooms to a bowl.
13. Add in the cooked rice, apple, pecans, cranberries, and parsley.
14. Season with cinnamon, nutmeg, salt, and pepper to taste.
15. Remove squash from oven and fill with the filling.
16. Return back to the oven and bake for 10-12 minutes.
17. Garnish with chopped parsley and herbed tahini sauce (see notes).
18. For Tahini-Aleppo Sauce: Combine all ingredients in a high speed blender or food processor; pulse until well combined.
19. For Tahini-Aleppo Sauce: Store in the fridge in an airtight container.

Cook History