Happy Monday, y’all! Got a very Fall dish for you today! Nothing says Fall like squash! In addition to the squash, we need a red onion, an apple, garlic, carrots, celery, brown rice, tahini, pecans, maple syrup, oregano, lemon juice, sea salt, and dried cranberries(they’re hiding behind the tahini in the photo).
Start by cutting off the top of the squash and halving it. Poke a bunch of holes in the skin to let the heat in and the pressure out. place it innard-side-down on parchment paper and bake in the oven until the flesh is soft. You’ll also want to start cooking the rice at this point.
Steam the carrots and celery to soften it up. If you prefer it crunchy, skip this step.
To make the dressing whisk together the maple syrup, tahini, finely diced garlic, and a dash of sea salt.
Dice up the apple and the red onion.
It was easier for me to scoop out the flesh of the acorn squash and add that to a bowl than it was to actually “stuff” the squash.
Scoop the squash into a bowl.
Top the squash with the rice.
Top the rice with the carrots and celery.
Add the chopped apple, red onion (which I forgot-that is why you don’t see it in the picture). Add the dried cranberries. Just a note-when you are buying dried cranberries be aware of added sugar. It is almost impossible to find dried cranberries without added sugars so I opted for the “50% less sugar” ones.
Drizzle on the dressing. Toast some pecans and add those.
Add a little more dressing if you choose and you are ready to enjoy this cozy dish!
