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.

10 Pumpkin Recipes to Get to You Ready for the Fall

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Executive Chef Braulio Bunay’s Squash Pot  

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Makes 4 servings

Ingredients

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

Make the spaghetti squash: Preheat oven to 450°F. Boil acorn squash in salted water for about seven minutes and then cut each in half before placing on baking sheet cut side down. Take spaghetti squash and cut each in half, sprinkle a little salt on each half and place cut side down on a baking sheet. Bake for 15-20 minutes or until skin can be easily pierced with a fork. Once out of the oven, flip each squash piece over to release steam. Let cool for about five minutes and pull strands away from the skin using a fork. Set squash shells and spaghetti to the side. Make the Mushroom Ragù: Heat olive oil in a skillet over medium-high heat. Stir in mushrooms and salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown. Add butter and shallots. Stir while cooking, until mushrooms are caramelized. Drizzle in Cognac; continue stirring until liquid evaporates. Stir in vegetable broth, salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender; set aside. Make Spicy Chickpeas: Preheat oven to 400°F. Pat chickpeas dry. Mix chickpeas, oil, cumin, cayenne pepper and salt/pepper in a bowl. Spread chickpeas on a baking sheet. Roast for 25 minutes, then turn heat off. Keep chickpeas in the oven until cool for crispiest results. Once cool, crush chickpeas by hand or in blender on pulse.

To serve, take empty acorn squash shells and spread 1/4 cup of ricotta in each. Fill with spaghetti squash and Mushroom Ragù, then top with crushed Spicy Chickpeas. Drizzle with maple syrup.

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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.

10 Pumpkin Recipes to Get to You Ready for the Fall

Read article

In order to view the video, please allow Manage Cookies

Executive Chef Braulio Bunay’s Squash Pot  

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

10 Pumpkin Recipes to Get to You Ready for the Fall

Read article

10 Pumpkin Recipes to Get to You Ready for the Fall

Makes 4 servings

Ingredients

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

Make the spaghetti squash: Preheat oven to 450°F. Boil acorn squash in salted water for about seven minutes and then cut each in half before placing on baking sheet cut side down. Take spaghetti squash and cut each in half, sprinkle a little salt on each half and place cut side down on a baking sheet. Bake for 15-20 minutes or until skin can be easily pierced with a fork. Once out of the oven, flip each squash piece over to release steam. Let cool for about five minutes and pull strands away from the skin using a fork. Set squash shells and spaghetti to the side. Make the Mushroom Ragù: Heat olive oil in a skillet over medium-high heat. Stir in mushrooms and salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown. Add butter and shallots. Stir while cooking, until mushrooms are caramelized. Drizzle in Cognac; continue stirring until liquid evaporates. Stir in vegetable broth, salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender; set aside. Make Spicy Chickpeas: Preheat oven to 400°F. Pat chickpeas dry. Mix chickpeas, oil, cumin, cayenne pepper and salt/pepper in a bowl. Spread chickpeas on a baking sheet. Roast for 25 minutes, then turn heat off. Keep chickpeas in the oven until cool for crispiest results. Once cool, crush chickpeas by hand or in blender on pulse.

To serve, take empty acorn squash shells and spread 1/4 cup of ricotta in each. Fill with spaghetti squash and Mushroom Ragù, then top with crushed Spicy Chickpeas. Drizzle with maple syrup.

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Makes 4 servings

Ingredients

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

Make the spaghetti squash: Preheat oven to 450°F. Boil acorn squash in salted water for about seven minutes and then cut each in half before placing on baking sheet cut side down. Take spaghetti squash and cut each in half, sprinkle a little salt on each half and place cut side down on a baking sheet. Bake for 15-20 minutes or until skin can be easily pierced with a fork. Once out of the oven, flip each squash piece over to release steam. Let cool for about five minutes and pull strands away from the skin using a fork. Set squash shells and spaghetti to the side. Make the Mushroom Ragù: Heat olive oil in a skillet over medium-high heat. Stir in mushrooms and salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown. Add butter and shallots. Stir while cooking, until mushrooms are caramelized. Drizzle in Cognac; continue stirring until liquid evaporates. Stir in vegetable broth, salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender; set aside. Make Spicy Chickpeas: Preheat oven to 400°F. Pat chickpeas dry. Mix chickpeas, oil, cumin, cayenne pepper and salt/pepper in a bowl. Spread chickpeas on a baking sheet. Roast for 25 minutes, then turn heat off. Keep chickpeas in the oven until cool for crispiest results. Once cool, crush chickpeas by hand or in blender on pulse.

To serve, take empty acorn squash shells and spread 1/4 cup of ricotta in each. Fill with spaghetti squash and Mushroom Ragù, then top with crushed Spicy Chickpeas. Drizzle with maple syrup.

Makes 4 servings

Ingredients

  • 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

Make the spaghetti squash: Preheat oven to 450°F. Boil acorn squash in salted water for about seven minutes and then cut each in half before placing on baking sheet cut side down. Take spaghetti squash and cut each in half, sprinkle a little salt on each half and place cut side down on a baking sheet. Bake for 15-20 minutes or until skin can be easily pierced with a fork. Once out of the oven, flip each squash piece over to release steam. Let cool for about five minutes and pull strands away from the skin using a fork. Set squash shells and spaghetti to the side. Make the Mushroom Ragù: Heat olive oil in a skillet over medium-high heat. Stir in mushrooms and salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown. Add butter and shallots. Stir while cooking, until mushrooms are caramelized. Drizzle in Cognac; continue stirring until liquid evaporates. Stir in vegetable broth, salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender; set aside. Make Spicy Chickpeas: Preheat oven to 400°F. Pat chickpeas dry. Mix chickpeas, oil, cumin, cayenne pepper and salt/pepper in a bowl. Spread chickpeas on a baking sheet. Roast for 25 minutes, then turn heat off. Keep chickpeas in the oven until cool for crispiest results. Once cool, crush chickpeas by hand or in blender on pulse.

To serve, take empty acorn squash shells and spread 1/4 cup of ricotta in each. Fill with spaghetti squash and Mushroom Ragù, then top with crushed Spicy Chickpeas. Drizzle with maple syrup.

Make the spaghetti squash: Preheat oven to 450°F. Boil acorn squash in salted water for about seven minutes and then cut each in half before placing on baking sheet cut side down. Take spaghetti squash and cut each in half, sprinkle a little salt on each half and place cut side down on a baking sheet. Bake for 15-20 minutes or until skin can be easily pierced with a fork. Once out of the oven, flip each squash piece over to release steam. Let cool for about five minutes and pull strands away from the skin using a fork. Set squash shells and spaghetti to the side.

Make the Mushroom Ragù: Heat olive oil in a skillet over medium-high heat. Stir in mushrooms and salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown. Add butter and shallots. Stir while cooking, until mushrooms are caramelized. Drizzle in Cognac; continue stirring until liquid evaporates. Stir in vegetable broth, salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender; set aside.

Make Spicy Chickpeas: Preheat oven to 400°F. Pat chickpeas dry. Mix chickpeas, oil, cumin, cayenne pepper and salt/pepper in a bowl. Spread chickpeas on a baking sheet. Roast for 25 minutes, then turn heat off. Keep chickpeas in the oven until cool for crispiest results. Once cool, crush chickpeas by hand or in blender on pulse.

To serve, take empty acorn squash shells and spread 1/4 cup of ricotta in each. Fill with spaghetti squash and Mushroom Ragù, then top with crushed Spicy Chickpeas. Drizzle with maple syrup.

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