This vegan stuffed acorn squash is as delicious as it is pretty! Filled with a whiskey-spiked mix of brown rice, apples, walnuts and cranberries, then drizzled in maple tahini sauce, this healthy main dish is perfect for holidays and special dinners.
- 2 medium-sized acorn squash
- 1 tablespoon olive oil
- 3 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt, plus more to taste
- 2-4 tablespoons water
- 1 ½ tablespoons olive oil, divided
- 1 medium apple (your favorite cooking variety), peeled and cut into ½-inch cubes
- ½ cup finely diced shallot
- 2 garlic cloves, minced
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- ¼ cup whiskey
- 1 cup cooked brown rice
- 1 tablespoon soy sauce
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
- Salt to taste
- ¼ teaspoon black pepper
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Begin by roasting the squash. Preheat the oven to 425°F.
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Use a large chef's knife to carefully cut each squash in half lengthwise.
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Use a spoon to scoop the seeds from each squash half.
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Rub the entire outer surface of each squash half with olive oil and arrange them, cut-sides up, on a baking sheet.
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Place the baking sheet into the oven and roast the squash halves until they are tender and easily pierced with a fork.
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While the squash roasts, prepare the dressing and then the filling. First, whisk all of the dressing ingredients together in a small bowl, thinning with as much water as needed. You want the dressing to be thick, but thin enough that it pours and drizzles easily.
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To make the filling, begin by coating the bottom of a medium skillet with 1 tablespoon of oil and placing it over medium heat.
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When the oil is hot, add the apple.
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Cook the apple for about 6 minutes, flipping it once or twice, until the pieces are soft and lightly browned in spots.
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Remove the apple from the skillet and transfer it to a plate.
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Add the remaining ½ tablespoon of oil to the skillet and give it a minute to heat up.
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When the oil is hot, add the shallot. Cook the shallot, stirring occasionally, until soft and translucent, for about 5 minutes.
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Add the garlic and cook for about 1 minute more, until very fragrant.
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Add the chickpeas, sage, thyme and whiskey. Stir everything together, raise the heat, and bring the liquid up to a simmer.
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Lower the heat and allow the whiskey to simmer until most of the liquid has cooked off, about 5 minutes. Sniff or taste the mixture to see if any alcohol is detectable — if so, let it cook for a minute more.
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Stir in the rice and soy sauce, and return the apples to the skillet.
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Cook everything for just a minute or two more, until heated throughout.
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Remove the skillet from the heat and stir in the walnuts and cranberries. Season the mixture with salt and pepper to taste.
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When the squash comes out of the oven, spoon the filling into each half. Transfer the squash to place and drizzle each half with tahini dressing. Serve.