Vegan Stuffed Acorn Squash

Stuffed acorn squash filled with a whiskey-spiked mix of brown rice, apples, walnuts and cranberries, drizzled in maple tahini sauce.

4veganWinter Squash - Acornplant-basedfallthanksgivingholidaymain dishgluten-free option

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 by whisking all of the dressing ingredients (tahini, maple syrup, apple cider vinegar, salt and pepper) together in a small bowl, thinning with as much water as needed. The dressing should be thick, but thin enough that it pours and drizzles easily.
For the filling, heat olive oil in a skillet and sauté the shallot and apple. Add the chickpeas, dried thyme, and rubbed sage. Pour in the whiskey and cook until most of the liquid has evaporated.
Stir in the cooked brown 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 dried 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 plates and drizzle each half with tahini dressing. Serve.