epicurious3.9
Stuffed Squash With Preserved-Lemon Gravy
Inspired by Moroccan tagine, this vegan holiday centerpiece is stuffed with dried fruit, barley, and fragrant spices. Serve for Thanksgiving dinner.
👥 6 Servings⏱️ Prep & Cook: 2h 10m🔥 Cook: 40 min👤 Joe Sevier📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●baking sheet
- ●knife
- ●oven
- ●baking dish
- ●whisk
- ●spatula
📝 Preparation Steps
1
Stuffing and squash
2
Heat a dry large skillet over high. Cook olives, shaking pan occasionally, until blistered and starting to char, about ⏱️ 2 minutes. Transfer to a medium bowl.
3
Heat 3 Tbsp. oil in same skillet and add red onion, parsnips, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until vegetables are charred and slightly softened, 7–⏱️ 9 minutes. Stir in cumin, ginger, and allspice and cook just until fragrant, about ⏱️ 30 seconds. Scrape vegetables into bowl with olives.
medium red onion, finely chopped1medium parsnips (about 9 oz.), peeled, finely chopped2. (or more) extra-virgin olive oil, divided4 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
4
Toast barley in same skillet over medium heat (no need to add more oil), stirring often, until slightly darkened, about ⏱️ 1 minute. Stir in olive brine and cook until evaporated, about ⏱️ 30 seconds. Pour in 2 cups water, bring to a simmer, and cook, uncovered, until water is absorbed, 18–⏱️ 20 minutes (barley will not be fully cooked). Transfer barley to bowl with vegetables. Add figs and apricots and toss stuffing to combine. Do ahead: Stuffing can be made 3 days ahead. Cover and chill.
5
Place a rack in middle of oven; preheat to 375°F. Using a pairing knife, cut out a wide circle around squash stem to create a lid (like preparing a jack-o’-lantern); remove lid. Scrape seeds and strings from squash cavity and bottom of lid with a spoon. Place squash on a foil-lined rimmed baking sheet. Using a pastry brush or your hands, coat inside and outside of squash, including lid, with remaining 1 Tbsp. oil (you may need more for a larger squash).
6
Season inside and outside of squash with salt. Scoop stuffing into cavity, packing firmly. Replace lid, which should fit snugly. Place any additional stuffing in a ramekin or small baking dish and add ¼ cup water per 1 cup stuffing; cover with foil. Bake squash with any extra stuffing alongside until a knife slides easily through flesh, 70–⏱️ 80 minutes. Remove from oven.
7
Gravy and assembly
8
Reduce oven temperature to 350°F. Toast walnuts on a small rimmed baking sheet, tossing halfway through, until golden brown, 6–⏱️ 8 minutes. Transfer to a plate and let cool, then coarsely chop.
walnuts1 cup
9
Cook garlic, oil, preserved lemon paste, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium skillet over medium heat, stirring often, until oil is starting to sizzle gently and garlic is just beginning to brown around edges, about ⏱️ 2 minutes. Whisk in flour and cook, whisking, ⏱️ 30 seconds. Pour in wine, whisking to combine. Then gradually pour in 1½ cups water, whisking to combine. Bring to a simmer and cook, whisking occasionally, until gravy is thick enough to coat a spoon, about ⏱️ 5 minutes. Taste and season with more salt if needed.
. (or more) extra-virgin olive oil, divided4 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
10
Remove woody stem from top of squash (it should pull off easily) and cut squash into wedges. Using a large sturdy spatula, divide among plates or arrange on a platter and spoon any additional stuffing around. Drizzle gravy over and around, then top with walnuts and herbs.
walnuts1 cup
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