Name: Stuffed Acorn Squash with Cinnamon-Spiced Apples & Raisins
Prep time: 12 h 30 min
Cook time: 2 h 50 min
Total time: 15 h 20 min
Yield: Serves 8
Ingredients: Salt, to taste; freshly ground black pepper, to taste; ½ cup (35 g) slivered almonds; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; ½ cup (75 g) raisins; 1 teaspoon ground cumin; 2 carrots, cut into ¼-in (6-mm) cubes; 1 Granny Smith apple, cored, peeled, and chopped; 1 onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon vegan butter (available in most supermarkets); 4 tablespoons brown sugar; 3 tablespoons olive oil (divided use); 4 acorn squashes, halved and seeded; 1 cup (225 g) short-grain brown rice; 3 cups (750 ml) Vegetable broth; ¾ cup (150 g) dried chickpeas, or one 15- oz (425- g) can chickpeas, rinsed and drained

Preparation info

Serves
8

Difficulty
Easy
Ready in
16 hr

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

Consider this dish a study in autumn’s bounty: acorn squash that has been brushed with sweet brown sugar and stuffed with chickpeas, apples, slivered almonds, and cinnamon. You can experiment with the stuffing and add different vegetables that you find in the farmer’s market, like kale or Swiss chard, but be sure to keep the delicate spiced sweetness intact for that warm fall feeling.