Stuffed Acorn Squash

Thanksgiving in the year 2020 might look a bit different (or typical) depending on the typical holiday feast you’re accustomed to.

For those who tend to spend the holidays with smaller crowds, or those who have to (due to quarantine), this dish will give you all of the thanksgiving dinner table vibes without the time, and money, spent.

During the one semester I spent in the dorms at university, this dish kept me company during an awfully lonely semester. It was mind boggling how lonesome it could feel in a building filled to the brim with peers. Although, meals like this one kept me the most amount of company, and made me feel whole.

I hope this dish (which can also be HEAVILY customized) keeps you company and makes you feel whole like it did for me.

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

DIRECTIONS

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. Use a spoon to remove the seeds. (Save the seeds and roast them for garnish on soups, bakes, casseroles, etc).

3. Place the squash open side up on parchment-lined sheet pans. Drizzle 2 tbsp olive oil over the squash and season with salt and pepper

4. Bake for around 30-45 minutes, until the squash flesh can be pierced with a fork

5. While the squash bakes, begin to prepare the filling. Heat 1 tbsp olive oil in a pan and saute the minced garlic and diced onion, for 1-2 minutes.

6. Add the shiitake mushrooms and saute. Season with the ginger, cinnamon, sage, and nutmeg. Add salt and pepper to taste; set aside

7. Remove from heat and transfer sauteed mushrooms to a bowl. Add in the cooked rice, apple, pecans, cranberries, and parsley. Season with cinnamon, nutmeg, salt, and pepper to taste

8. Remove squash from oven and fill with the filling. Return back to the oven and bake for 10-12 minutes.

9. Garnish with chopped parsley and herbed tahini sauce (see notes)

NOTES

Tahini-Aleppo Sauce

{Ingredients}

• 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)

{Directions}

• Combine all ingredients in a high speed blender or food processor; pulse until well combined

• Store in the fridge in an airtight container