Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a baking sheet with parchment. Carefully halve 1 acorn squash lengthwise and scoop out the seeds. Rub the cut surfaces and cavities with 1 tablespoon olive oil and ½ teaspoon extra-fine sea salt. Place cut-side down on the prepared baking sheet.

2. 2.

   Before cooking, prepare the filling and garnishes:

   • Finely dice 1 small yellow onion (about 4 ounces).
   • Mince 2 garlic cloves.
   • Drain and rinse 1 can (15 ounces) garbanzo beans.
   • Chop 2 tablespoons Italian parsley.
   • Squeeze 1 medium lemon to yield 2 tablespoons juice.

   Keep these ingredients separate.

3. 3.

   Roast the squash for 30–35 minutes, until a knife slides easily through the flesh. While it roasts, prepare the rice, filling, and sauce. Leave the oven on after roasting.

4. 4.

   Rinse ⅓ cup dry long-grain white rice. Place it in a small saucepan with ⅔ cup water and ¼ teaspoon extra-fine sea salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

5. 5.

   While the rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the prepared onion and ½ teaspoon extra-fine sea salt; cook for 6–8 minutes, stirring occasionally, until softened and lightly golden. Add the prepared garlic, 1 teaspoon ground cumin, and ¼ teaspoon ground allspice; stir for 30 seconds.

6. 6.

   Add the prepared chickpeas and ¼ cup water to the skillet. Simmer for 3–4 minutes, lightly crushing a few chickpeas to help bind the filling. Fold in the cooked rice and cook for 1 minute, until moist but not soupy. Remove from the heat and stir in 1 tablespoon of the prepared parsley.

7. 7.

   Whisk together 3 tablespoons tahini, the prepared lemon juice, ¼ teaspoon extra-fine sea salt, and 2 tablespoons water. If needed, whisk in up to 1 additional tablespoon water to make a pourable sauce.

8. 8.

   Turn the roasted squash halves cut-side up. Gently loosen a little flesh inside each cavity with a fork without piercing the skin, then mound the chickpea-rice filling into the halves. Bake for 5–7 minutes, until piping hot.

9. 9.

   Place one stuffed squash half on each plate. Drizzle with the lemon-tahini sauce and scatter with the remaining 1 tablespoon prepared parsley.

Want more detail? See the temperature guide.