Maple-Chili Glazed Acorn Squash with Wild Mushroom Rice, Crispy Lentils, and Sage Tahini Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   Place the acorn squash halves cut side up on the sheet. Brush them with 15 ml (1 tbsp) olive oil and season with 2 g (1/4 tsp) salt and the black pepper.

3. 3

   In a small bowl, mix the maple syrup with the red pepper flakes. Spoon the mixture over the cut surfaces of the squash. Roast for 35 to 40 minutes at 220 °C / 425 °F, until the flesh is tender and the edges are browned.

4. 4

   While the squash roasts, dry the lentils very well with a towel or paper towels. Toss them with 15 ml (1 tbsp) olive oil, the smoked paprika, garlic powder, and 2 g (1/4 tsp) salt.

5. 5

   Spread the lentils on a baking sheet or on a free section of the same sheet and bake at 220 °C / 425 °F for 20 to 25 minutes, stirring once halfway through, until firm and lightly crisp.

6. 6

   Heat the remaining 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Add the mushrooms and cook for 6 to 8 minutes until they release and then evaporate their moisture.

7. 7

   Stir in two-thirds of the chopped garlic and half of the sage. Cook 1 minute more. Add the cooked wild rice, 2 g (1/4 tsp) salt, the lemon zest, and 15 ml (1 tbsp) lemon juice. Sauté for 2 to 3 minutes until the rice is heated through. Remove from the heat and mix in half of the parsley.

8. 8

   For the cream, combine the tahini, water, remaining chopped garlic, remaining sage, 15 ml (1 tbsp) lemon juice, and 2 g (1/4 tsp) salt in a bowl. Whisk until smooth and pourable; add a few extra drops of water if needed.

9. 9

   When the squash is ready, generously fill each half with the wild mushroom rice mixture. Spoon the crispy lentils over the top.

10. 10

    Serve each portion with sage tahini cream, toasted pumpkin seeds, and the remaining parsley on top.