Ingredients

The following ingredients have 4 Servings
  • 2 medium-sized acorn squash
  • 1 tablespoon olive oil
  • 3 tablespoons tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt, (plus more to taste)
  • 2-4 tablespoons water
  • 1 1/2 tablespoons olive oil, (divided)
  • 1 medium apple (your favorite cooking variety), (peeled and cut into 1/2-inch cubes)
  • 1/2 cup finely diced shallot
  • 2 garlic cloves, (minced)
  • 1 (14 ounce or 400 gram) can chickpeas, (drained and rinsed)
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/4 cup whiskey
  • 1 cup cooked brown rice
  • 1 tablespoon soy sauce
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries
  • Salt to taste
  • 1/4 teaspoon black pepper

Instruction

  • Begin by roasting the squash. Preheat the oven to 425°F.
  • Use a large chef's knife to carefully cut each squash in half lengthwise.
  • Use a spoon to scoop the seeds from each squash half.
  • Rub the entire outer surface of each squash half with olive oil and arrange them, cut-sides up, on a baking sheet.
  • Place the baking sheet into the oven and roast the squash halves until they are tender and easily pierced with a fork.
  • 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.
  • To make the filling, begin by coating the bottom of a medium skillet with 1 tablespoon of oil and placing it over medium heat.
  • When the oil is hot, add the apple.
  • Cook the apple for about 6 minutes, flipping it once or twice, until the pieces are soft and lightly browned in spots.
  • Remove the apple from the skillet and transfer it to a plate.
  • Add the remaining 1/2 tablespoon of oil to the skillet and give it a minute to heat up.
  • When the oil is hot, add the shallot. Cook the shallot, stirring occasionally, until soft and translucent, for about 5 minutes.
  • Add the garlic and cook for about 1 minute more, until very fragrant.
  • Add the chickpeas, sage, thyme and whiskey. Stir everything together, raise the heat, and bring the liquid up to a simmer.
  • 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.
  • Stir in the rice and soy sauce, and return the apples to the skillet.
  • Cook everything for just a minute or two more, until heated throughout.
  • Remove the skillet from the heat and stir in the walnuts and cranberries. Season the mixture with salt and pepper to taste.
  • 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.