I first made this recipe some time ago but I haven’t stopped thinking about it since. With fall upon us and Thanksgiving around the corner, I will likely be making it again. It started when I visited a local farmer’s market with all sorts of fresh goods. One that caught my eye, having never cooked it myself before, was their acorn squash (which I paid about $2.00 for.) Some dabbling on the internet later, and I found a recipe which inspired the chickpea, vegan filling that would be served alongside it. I experimented with the seasonings and add-ins, and this recipe came to be.
First, halve your acorn squash. Brush with a melted coconut oil and cinnamon mixture. I’d say about 2 hefty tablespoons of coconut oil with a good dash of cinnamon; this isn’t really something you can overdo. Place the halves of acorn squash on a cooking try and place in the oven, face-up, for an hour on 375 degrees Fahrenheit.
For the filling, it will not be baked inside of the squash. It will be done on the stove-top, but feel free to add the stuffing into the middle of your squash for plating and presentation later on.
What you will need:
- 1/2 white onion chopped
- 1 large garlic clove or 1 tbsp minced garlic
- celery, about three stalks
- 1/2 apple, I used a red variety but if you prefer less sweetness, use green
- 1 can of chickpeas
- 1 tbsp maple syrup
- salt and pepper to taste
- 1/4 cup brown sugar
- 1 tsp cinnamon
- olive oil
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
In your pan, combine the olive oil, onion, and garlic. Cook this down, along with the chopped celery as these will take the longest to cook. Add in the chopped apple and chickpeas. While cooking, look for the chickpeas to become slightly browned by the pan.
For seasoning, add in the maple syrup and brown sugar, making sure that the sugar melts and does not burn. Salt and pepper the dish, and add in the cinnamon. Last, you will stir in the cranberries and pecans with the heat turned off. They do not need to be cooked but are best warmed with the rest of the mixture.
Serve together or separate, this dish would be great with wild brown rice, or a protein if you wish. A tip, if there is excess of the cinnamon and oil mixture when you take the squash out of the oven, poke through with a toothpick so that a mixture will seep through and into the pan.
Health with Hales 