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When the rice is done to your liking, transfer it to a medium-large bowl. Add the onion-almond mixture (using a rubber spatula to scrape in all the delicious essence that might otherwise be left in the pan) and toss until well combined. Add the apple and cherries, and mix until thoroughly combined.

7. Turn the squash halves over, so their cavities are facing up. Divide the rice mixture among the squash, using a soup spoon to fill the cavities; pack down the filling and then mound the top. (There will be a generous amount of filling. If it’s too much, you can snack on it or serve it as a side-dish-refill component of the meal. I assure you no one will complain.)

8. Cover the filled squash loosely with a tent of foil, and return the tray to the oven. Bake for about 10 minutes, or just long enough to heat everything through. (If you like, you can skip this step and just serve the squash halves as soon as you stuff them.)

SPLITTING AND SEEDING ACORN SQUASH

Cutting an acorn squash, especially when you want to end up with two matching halves, is a process requiring both an appropriate knife and a few minutes of utter focus. Make sure the knife is very sharp (always, but especially here). Watch your squash-holding hand carefully as you steady the squash and insert the point of the knife about ½-inch deep into the side of the squash, directly into a groove between the ridges. After this initial cut, patiently rock the knife to coax the squash open, continuing to follow the groove. Keep at it, and at a certain moment the squash will split itself in half. Use scissors to loosen the stringy flesh holding the seeds, then scrape out the cavity with a spoon. (If you’d like to toast the seeds, see Chapter 1: Soups). The squash is now ready to roast.

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GET CREATIVE

Make this vegan by omitting the butter.

Drizzle with some high-quality olive oil just before serving.

Substitute dried cranberries, golden raisins, and/or dried currants for the dried cherries.

Try other nuts, such as pecans, walnuts, or pine nuts.

The filling makes a great pilaf on its own to serve as a side dish or to top with a cooked vegetable like Deeply Roasted Cauliflower (Chapter 7: Sides) or Delightfully Spiced Carrots (Chapter 7: Sides).

This is always a great way to prepare acorn squash without stuffing. Simply roast the squash halves, cut side down, as directed. When they’re cooked, you can eat them “as is,” or sprinkle a little brown sugar and melted butter over the cut sides, return them to the oven (turned down to 300°F), and bake for 10 minutes, until the sugar is melted and lightly caramelized.

Toast the squash seeds (see Chapter 1: Soups) and sprinkle a few on top just before serving.

Serve with a green salad with Creamy Balsamic-Honey Dressing (Chapter 2: Salads).

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vegetarian chili with homemade cornbread

Makes about 6 servings

This chili is very straightforward. There’s a bit of vegetable prep, and the rest is about as challenging as opening a few cans. But it tastes thoroughly, comfortingly homemade, especially if you serve it with scratch-baked cornbread. (Make the cornbread first, and then start the chili once the bread is in the oven.) As long as you stir it occasionally, you can’t really overcook this chili. It gets richer and deeper the longer it simmers, and it’s even better when you reheat it. So make a big batch, and refrigerate or freeze the extra in a tightly covered container. (Freezing it in individual serving-size containers or resealable freezer bags can be very convenient for future spontaneous dinners.)

This chili recipe is vegan. (But not the cornbread.)

2 tablespoons olive oil

1 medium red or yellow onion, minced

2 tablespoons chili powder

2 teaspoons ground cumin

¾ teaspoon salt

1 medium carrot, diced

1 medium stalk celery, diced

1 tablespoon cider vinegar

1 tablespoon minced garlic (about 3 good-sized cloves)

1 small bell pepper (any color), diced

Three 15-ounce cans red kidney beans (about 5 cups cooked beans)

One 28-ounce can crushed tomatoes

One 15-ounce can