The farmers markets during fall reminds me of how incredibly AWESOME it is to live in California. Farmers markets all year round? Sign me up! 90% of this dish was inspired by and actually came from my local farmers market. Making this dish completely local, sustainable and ORGANIC. Yes please!
It'll take you about 30 minutes from start to finish and will get you feeling all the fall vibes and completely stoked on the cheffery (thats a real word, right?) you just accomplished. This recipe is also vegan, low sodium and packed with seasonal nutrients.
4 acorn squash, seeded and tops cut off
1 tsp cinnamon
2 tsp honey, separated
1/2 onion, diced
2 cloves garlic
6 shishito peppers, sliced
1/2 red bell pepper
1 can garbanzo beans, rinsed and drained
1 cup chopped mushrooms
1/2 cup sliced cherry tomatoes
1 tsp cardamom
1 tsp sumac
Juice from 1 lemon
1/2 cup pomegranate seeds
1 tsp of fresh thyme
salt + pepper
Preheat oven to 400. Place your prepared squash (tops too!) on a cookie sheet face up and drizzle with Avo oil. Sprinkle salt, pepper, cinnamon, and 1 tsp of honey. Pop into the oven for 20-25 minutes.
While your squash is cooking, grab a sauté pan and put that baby on medium to high heat. Throw some olive oil in there, and once its hot, add in your onion, a dash of salt/pepper and the second tsp of honey. Stir until its soft and translucent and then add your garlic. Stir for a minute more, then add shishito and bell peppers. Toss until they just start to brown, then add garbanzo beans, mushrooms, cardamom and sumac. Cook for a minute more until beans are hot and mushrooms soften a bit. Finally, add in the lemon juice and cherry tomatoes. Stir for about 2 minutes, taste test for seasonings and cover until squash is done.
Once your squash is fork tender, pull it out of the oven and fill each squash with the mixture you just made in your sauté pan. Top with more sumac, thyme and pomegranate seeds.