Stuffed Acorn Squash with Mushroom-Chestnut Filling & Maple-Tahini Drizzle

Ingredients

• 1 acorn squash
• Olive oil
• Salt and pepper
• —
• Filling
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 2–3 cups mixed mushrooms, chopped (shiitake, lion’s mane, oyster, trumpet, cremini)
• 1 package cooked chestnuts, chopped
• ½ cup pecans, roughly chopped
• Olive oil or butter for sautéing
• ¼ cup white wine
• Salt and pepper
• —
• Maple–Tahini Sauce
• 3 tbsp tahini
• 1 tsp maple syrup
• 1 small garlic clove, grated
• ¼ tsp cumin
• Pinch of cinnamon
• Salt, to taste
• Water to thin
• —
• Maple-caramelized nuts, for topping

Method

1. Preheat oven to 425°F (220°C). Cut the acorn squash in half and scoop out the seeds.
2. Drizzle the cut sides with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast 30–35 minutes, until tender and lightly caramelized.
3. Heat a pan with olive oil or butter. Add onion and sauté about 5 minutes until softened. Add garlic and cook 1 minute.
4. Add mushrooms, stir in chestnuts and pecans, and cook only 3–5 minutes so they stay firm.
5. Add white wine and simmer 1–2 minutes until mostly evaporated. Season with salt and pepper.
6. Whisk together tahini, maple syrup, garlic, cumin, cinnamon, and salt. Add warm water a little at a time until smooth and pourable.
7. Flip the roasted squash halves upright. Fill each with the mushroom–chestnut mixture.
8. Drizzle with the maple–tahini sauce and return to the oven for 5–10 minutes to set.
9. Top with a little more sauce and the maple-caramelized nuts before serving.