- 4 acorn squash, tops cut off (and saved) and seeded
- 2 tbsp The Maple Guild Original Grade-A Golden maple syrup
- 2 tbsp organic extra virgin olive oil
- 1 tsp cayenne (optional)
- 1 onion, peeled and chopped
- 1 tbsp granulated garlic
- 2 granny smith apples, chopped
- 1 cup cooked farro (or brown rice or quinoa to make Gluten Free)
- 1 can garbanzo beans, drained
- 1 cup chopped sage
- black pepper
Stuffed Maple Glazed Acorn Squash
From the chef: “Maple syrup from The Maple Guild is the key ingredient here as it perfectly caramelizes the squash in the oven. I use farrow as I love the texture but if you are GF feel free to use quinoa or brown rice. This recipe is also perfect for a holiday meal prep or to be prepared ahead of time!” - Chef Bai
Developed by Chef Bai of chefbai.kitchen
- Preheat oven to 375.
- Chop the top off and seed the squash.
- Drizzle the maple syrup, olive oil, cayenne and salt all throughout the inside of the squash and on the tops.
- Put the squash face down and bake for about 30 minutes until fork tender.
- While the squash is cooking, prepare the stuffing.
- Over medium high heat, add 1 tsp olive oil, and the chopped onion and a pinch of salt.
- Saute’ the onion for about 5 minutes and add granulated garlic.
- Add apples and cracked black pepper and cook for two minutes.
- Add farrow, beans and sage. Cook for two minutes, while stirring. Taste test for salt and flavor.
- Once the squash is done, carefully turn it over to not burn yourself and fill with the stuffing.
- Bake for 15 more minutes to combine all of the flavors!