Roasted Brown Butter and Bean Stuffed Acorn Squash with Crispy Sage - alive magazine

Ingredients

• 2 acorn squash, halved and seeded
• 1/4 cup (60 mL) unsalted butter
• 1/2 cup (125 mL) fresh sage leaves
• 2 cups (500 mL) cooked chickpeas, drained and rinsed if using canned
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) ground black pepper
• 1/4 tsp (1 mL) ground nutmeg
• 2 Tbsp (30 mL) apple cider vinegar
• 1/3 cup (80 mL) shaved or grated Parmesan cheese