Name: Stuffed Acorn Squash
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 2 null acorn squash (halved from stem to bottom and deseeded); 5 tbsp plant butter (divided); 2 tbsp maple syrup; 1 null sweet onion (diced); 1 rib celery (diced); 1 large carrot (diced); 4 oz baby bella mushrooms (diced); 6 null garlic cloves (minced); 1 cup chickpeas (drained and rinsed); 1 cup vegetable stock; 3 sprigs thyme (leaves removed); 1 tbsp rosemary (chopped); 1 tbsp sage (chopped); 0.5 tsp salt; 0.5 tsp pepper; 1.25 cup dried seasoned stuffing mix ((or bread croutons)); 0.5 cup pecans (roasted and chopped); 1 medium granny smith apple (peeled and diced); 0.25 cup dried cranberries

Instructions

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1

Preheat oven to 350 degrees F. Cut a small piece off the skin side of each squash (2 acorn) so they sit flat on a baking sheet.
2

Melt plant butter (1 tbsp) in a small bowl, stir in maple syrup (2 tbsp). Brush evenly over the flesh of the [acorn squash].
3

In a large skillet over medium heat, melt the remaining plant butter (4 tbsp). Add onion (1 sweet), celery (1 rib), and carrot (1 large). Sauté for 4-6 minutes until the [sweet onion] softens.
4

Add baby bella mushrooms (4 oz), garlic (6 cloves), and chickpeas (1 cup). Stir and cook for an additional minutes (2).
5

Stir in vegetable stock (1 cup), thyme (3 sprigs), rosemary (1 tbsp), sage (1 tbsp), salt (0.5 tsp), and pepper (0.5 tsp). Cook for another minutes (2), then remove from heat.
6

Add dried seasoned stuffing mix (1.25 cup) to the skillet and mix well until all the pieces are coated in the stock. Stir in pecans (0.5 cup), granny smith apple (1 medium), and dried cranberries (0.25 cup).
7

Fill each [acorn squash] half with the stuffing mixture. You can heap them, but do not overfill. Depending on the size of your squash, you may have some mixture left over.
8

Cover tightly with foil and bake for minutes (30). After minutes (30), remove foil and cook an additional minutes (15) or until the flesh of the [acorn squash] is easily pierced with a fork. Serve warmed.