Apple picking mania may have come to an end, but it’s still November and this quintessential autumn dish makes the most of the season’s bounty. “With acorn squash, mushrooms, and maple syrup, the colorful dish warms the soul and is perfect for entertaining. The dish is naturally vegetarian and gluten free, and can be made vegan to appease all dietary restrictions, while remaining hearty,” says Executive Chef Braulio Bunay for Industry Kitchen in New York. For a simple side, serve it with this tasty kale salad and you’ll have the makings for a stellar dinner party your guests will rave about for months to come.
Executive Chef Braulio Bunay’s Squash Pot
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Makes 4 servings
- For Spaghetti Squash: 2 medium sized acorn squash, 2 ½ cups cooked Spaghetti Squash, 1 ½ lbs Mushroom Ragù, 1 cup Spicy Chickpeas, 1 cup fresh ricotta cheese, 2 oz maple syrup, Salt, to taste
- For Mushroom Ragù: 1 tbsp olive oil, 1 ½ tbsp butter (or use additional olive oil), 1 pinch salt, 1 ¼ lbs your favorite mushroom, sliced, ¼ cup minced shallots, 2 tbsp Cognac, ½ cup vegetable broth, salt and pepper to taste
- For Spicy Chickpeas: 1 cup cooked chickpeas, drained, 1 tbsp olive oil, 1 pinch of cumin, ¼ tsp cayenne pepper, salt and pepper, to taste
How to make it