Stuffed Acorn Squash with Quinoa, Chickpeas + Maple Tahini Dressing

This Stuffed Acorn Squash with Quinoa, Chickpeas and Maple Tahini Dressing would be a welcome addition to your Thanksgiving menu. Call me crazy, but it is the type of dish to which I am most drawn on this holiday of beige food. I have nothing against beige food, per se — I love silky mashed potatoes — but my palate craves contrasting flavor, texture and color. This underdog of a recipe will stand out in color and flavor on a plate heaped with turkey, mashed potatoes, stuffing and gravy (beige on beige on beige on beige). The festive colors and interesting flavors will rescue the typical Thanksgiving menu from a lackluster existence. It also has the added bonus of being vegan, gluten-free and nut-free for satisfying an array of dietary restrictions among guests without sacrificing flavor.

This recipe employs a few tricks that elevate it above the typical stuffed acorn squash. It calls for quartering the squash, rather than halving it, to expose more surface area to caramelization. Caramelization = more flavor. Said squash gets tossed in a punchy spiced maple vinegar glaze that further intensifies the flavor. The freeform stuffing (a loose term in this recipe) is a quinoa pilaf with shallots, chickpeas, rosemary, broth (for even more flavor), warm spice and a splash of vinegar to brighten the flavors. While the squash and quinoa cook, make a quick maple tahini dressing, the simplicity of which belies its deep, addictive flavor. Drizzle the tahini dressing over the squash and quinoa for a creamy and nutty contrast that is delightful. For a stunning presentation, arrange the squash and quinoa on a bed of arugula and top with pomegranate seeds and toasted pepitas.

It sounds like a lot of components, but actually comes together quickly. While its beauty practically begs for it to be served at a special holiday meal, it is also a great recipe to make on a Sunday for a week of delicious lunches. Serve the tahini dressing on the side, perhaps with a large tangle of greens, a dollop of hummus and a hunk of bread. That’s a winner of a lunch in my book.

What other holiday recipes would you like to see? Enjoy! Xo Maggie

Stuffed Acorn Squash with Quinoa, Chickpeas + Maple Tahini Dressing

• Author: Maggie
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4–8 servings 1x

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Ingredients

For the squash:

• 2 acorn squash, quartered and seeds removed
• 2 tbsp extra virgin olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp garam masala
• 1 tsp sea salt

For the quinoa:

• 1 tbsp extra virgin olive oil
• 1 large shallot, sliced
• 1 tsp garam masala
• 2 tbsp fresh rosemary, minced
• 1 cup tricolor quinoa, rinsed and drained
• 1 can chickpeas, drained
• 1 tbsp apple cider vinegar
• 2 cups vegetable broth (or water)
• Salt and pepper

For the dressing:

• 1/4 cup runny tahini
• 2 tbsp extra virgin olive oil
• 1 tbsp + 1 tsp apple cider vinegar
• 2 tsp maple syrup
• 3/4 tsp sea salt
• 1/4 cup water

To serve:

• 1 bunch of arugula (4 large handfuls)
• Pomegranate seeds
• Toasted pumpkin seeds

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Instructions

1. Preheat oven to 400 degrees.
2. Prepare the squash: whisk together the olive oil, syrup, vinegar, garam masala and salt. Place squash on a large sheet pan. Drizzle with glaze and toss with your hands until evenly coated. Roast for approximately 25-30 minutes until nicely caramelized, turning squash once halfway through cooking.
3. Meanwhile, make the quinoa. Heat olive oil in a large pan with a fitted lid. Add shallot and cook for a few minutes until softened and starting to brown. Add garam masala, rosemary and a pinch of salt and pepper, and cook for another minute or so until fragrant. Add quinoa and chickpeas and cook for another couple of minutes to toast the quinoa a bit. Stir in vinegar and broth, bring to a boil and reduce heat to a simmer. Cover and cook for 12-15 minutes until the quinoa is cook and the moisture is absorbed. Taste and season with salt and pepper — 1/2 tsp of sea salt and a pinch of pepper was right for me. Remove from heat
4. While the quinoa cooks, make the dressing. Whisk together the tahini, olive oil, vinegar, maple syrup and salt until smooth. The mixture will seem quite thick and pasty. Whisk in water a tablespoon at a time until you have a creamy yet pourable consistency. The amount of water you need will depend on how runny your tahini is.
5. To serve, place the arugula on a large serving platter. Arrange squash on top of the arugula cut side up. Spoon some of the quinoa mixture atop each squash wedge and spilling over on to the arugula (there is beauty in the mess, here). Drizzle the whole platter generously with the tahini dressing, reserving the extra dressing to serving on the side. Top with pomegranate seeds and toasted pumpkin seeds. Enjoy!

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Notes

Garam masala is a blend of spices, originating from India. The recipe varies throughout India and among retailers, but commonly includes coriander, cumin, cardamom, cinnamon, nutmeg, cloves and black pepper. Some recipes also include dried chilies, fennel and mace. It is my favorite spice blend, particularly during fall and winter, for its rich, warm flavor. If you do not have it on hand, simply substitute 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1/2 tsp cardamon and a pinch of nutmeg.

I prefer tricolor quinoa in this recipe for its color and texture, but regular quinoa will work just fine.