- For the Squash:
- 3 to 4 acorn squash, washed, halved and de-seeded
- 4 tbsp olive oil
- 2 sachets chai masala tea bags
- 1 tbsp vegan brown sugar
- Salt and Pepper to taste
- For the Filling:
- 1 onion, diced
- 3 tbsp olive oil
- 1/2 cup bulgur, soaked
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup coarsely chopped pecans
- 1/4 cup dried cranberries
- 3 tbsp sliced scallions (optional)
Make the Squash
Preheat the oven to 350℉ and prepare a sheet pan.
Soak the bulgur in 2 cups of boiling water for 30 minutes, set aside.
Place the halved squash onto the sheet pan. Brush with olive oil, sprinkle with tea, and season with salt, pepper, and brown sugar.
Roast for about 20-25 minutes, until tender.
Make the Filling + Assemble
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the onions and saute for 5-7 minutes or until softened and golden brown.
Drain the bulger and add to the pan with the onions. Mix in the pecans and cranberries and season with salt and pepper. Cook for 3-5 minutes. Taste to adjust seasoning.
Place the cooked squash halves on a serving tray and fill with the cooked bulgur. Top with scallions (if using) and a drizzle of olive oil.