Stuffed Acorn Squash

Step 1 -

Preheat oven to 375ºF.

Step 2 -

Drizzle each half of the acorn squash with olive oil and liberally season with kosher salt and cracked black pepper.

Step 3 -

Roast the halved and de-seeded acorn squash on a Silpat or aluminum foil lined sheet pan open-side up for 45 minutes to 1 hour depending on the size. The flesh should be tender enough to be pierced with a fork. Once they’re done, set them aside to work on the stuffing.

Step 4 -

In a 10” cast iron skillet over medium heat and using another drizzle of olive oil, sauté the diced yellow onion, celery, and sage sprig until the onion is slightly translucent, about 5-7 minutes.

Step 5 -

Add the sumac and chickpeas, stirring until the chickpeas are warmed through.

Step 6 -

Remove the sage and discard the sprig.

Step 7 -

Taste and adjust any seasonings as needed. I didn’t need much salt since the sumac provided a nice citrusy flavor for the stuffing mixture (and remember, the couscous is flavored as well).

Step 8 -

Then, add the cooked couscous to the vegetable mixture making sure everything is combined.

Step 9 -

Fold in the dried cranberries and sunflower kernels.

Step 10 -

Turn the heat off and stuff each cavity of the acorn squash fully and put back into the oven to toast the tops for about 5 minutes.

Step 11 -

Carefully remove and serve each person their individual stuffed squash. Any leftover stuffing would be great as a cold salad, I used mine mixed in with some leafy greens for a nice lunch the next day.

Step 12 -

¡Buen provecho!