Stuffed Acorn Squash with Cinnamon-Spiced Apples & Raisins from Silk Road Vegetarian: Vegan, Vegetar

Name: Stuffed Acorn Squash with Cinnamon-Spiced Apples & Raisins from Silk Road Vegetarian: Vegan, Vegetar
Ingredients: 3 tablespoons olive oil (divided use); Salt, to taste; 4 acorn squashes, halved and seeded; 1 cup (225 g) short-grain brown rice; ¾ cup (150 g) dried chickpeas, or one 15- oz (425- g) can chickpeas, rinsed and drained; 4 cloves garlic, minced; 3 cups (750 ml) Vegetable broth; 1 teaspoon ground ginger; 1 onion, finely chopped; 4 tablespoons brown sugar; 1 teaspoon ground cinnamon; 2 carrots, cut into ¼-in (6-mm) cubes; 1 tablespoon vegan butter (available in most supermarkets); 1 Granny Smith apple, cored, peeled, and chopped; freshly ground black pepper, to taste; ½ cup (35 g) slivered almonds; 1 teaspoon ground cumin; ½ cup (75 g) raisins

app.ckbk.com

Consider this dish a study in autumn’s bounty: acorn squash that has been brushed with sweet brown sugar and stuffed with chickpeas, apples, slivered almonds, and cinnamon. You can experiment with...

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Ingredients

3 tablespoons olive oil (divided use)
Salt, to taste
4 acorn squashes, halved and seeded
1 cup (225 g) short-grain brown rice
¾ cup (150 g) dried chickpeas, or one 15- oz (425- g) can chickpeas, rinsed and drained
4 cloves garlic, minced
3 cups (750 ml) Vegetable broth
1 teaspoon ground ginger
1 onion, finely chopped
4 tablespoons brown sugar
1 teaspoon ground cinnamon
2 carrots, cut into ¼-in (6-mm) cubes
1 tablespoon vegan butter (available in most supermarkets)
1 Granny Smith apple, cored, peeled, and chopped
freshly ground black pepper, to taste
½ cup (35 g) slivered almonds
1 teaspoon ground cumin
½ cup (75 g) raisins