Stuffed Acorn Squash

Preheat the oven to 425°F. Add the cashews and a ½ cup hot tap water to small bowl. Pick the rosemary leaves from the stem and mince the leaves. Peel and mince the garlic. Peel and mince the shallot. Peel and dice the carrot. Wipe the mushrooms clean with a damp paper towel and thinly slice. Thinly slice the apple.

Cut the squash in half and scoop out seeds. Rub each side with 1 tsp olive oil and sprinkle with just half the minced rosemary and a pinch of salt. Place on a baking sheet, cut side down, and roast until tender and the tip of a knife inserted into flesh meets no resistance, about 15 to 18 minutes.

Place a large skillet over medium-high heat with 1 tsp olive oil. Add the minced garlic, shallot, and just 1 tsp minced rosemary and cook until the shallot is softened, about 2 to 3 minutes.

Add the aromatics to a blender along with the cashews and their soaking water. Add the white miso paste, just 1 tbsp white balsamic vinegar, and 1 tbsp olive oil. Blend rosemary cashew cream on high until smooth. Taste and season with salt and pepper.

Return the skillet to high heat with 1 tbsp olive oil. Once the oil is hot, add the diced carrots. Cook until tender, about 3 to 5 minutes. Add the sliced mushrooms. Cook, tossing occasionally, until browned and crispy, about 5 to 7 minutes. Add the quinoa, cook until hot, and season with salt and pepper.

Add the sliced apples, arugula, remaining white balsamic vinegar, and a pinch of salt and pepper to a large bowl. Divide the roasted squash halves between large plates. Stuff with pilaf. Serve with apple arugula salad and rosemary cashew cream on the side. Bon appétit!