Roasted Acorn Squash

Prepare: Rinse and dry all produce. Preheat your oven to 375F. Line a baking sheet with parchment paper or foil. Cut your squashes lengthwise, remove and discard the seeds with a large spoon. Bring 2 cups of water to a boil in a medium pot.

Rub the insides of your squashes with 1 tablespoon of vegetable oil and maple syrup. Season with salt and pepper, to taste. Bake the squashes, open side facing up, for about 30-40 minutes (until easily prodded with a fork).

While the squash cooks, prepare the filling. Peel and chop the shallot. Roughly chop the figs, dates, and cranberries. Heat the remaining vegetable oil in a medium sauce pan and cook the shallot until translucent, about 5 minutes. Add about 3/4 of the chopped fruits (saving the rest of garnish) and cook for another minute.

Add the bulgur to the boiling water, reducing to a simmer until it is fully cooked, about 10-15 minutes.

Roughly chop the cashews, hazelnuts, and walnuts. Once the bulgur is fully cooked, add in the chopped nuts and stir to fully incorporate. Season with salt and pepper, to taste.

To serve, spoon some of the bulgur mixture into the cavities of the acorn squash, topping with the remaining fruits. Serve warm, and enjoy!