Fall Squash Pot


Guest-Worthy Recipe: Chef Braulio Bunay, Executive Chef of Industry Kitchen

Instagram: @IndustryKitchen

Chef Bunay’s Guest Worthy Recipe: Fall Squash Pot


“The Squash Pot is a quintessential fall dish. With acorn squash, mushrooms, and maple syrup, the colorful dish warms the soul and is perfect for entertaining. The dish is naturally vegetarian and gluten free, and can be made vegan to appease all dietary restrictions, while remaining hearty.”


2 medium sized acorn squash

2 1/2 c cooked spaghetti squash

1 1/2 lbs mushroom ragú

1 c spicy chickpeas

1 c fresh ricotta cheese

2 oz maple syrup

For the mushroom ragú

1 Tbsp olive oil

1 ½ Tbsp butter

1 pinch salt

1 1/4 lbs wild mushroom, sliced

1/4 c minced shallots

2 Tbsp Cognac

1/2 c vegetable broth

Salt and pepper to taste

For the spicy chickpeas

1 c cooked chickpeas, drained

1 Tbsp olive oil

1 pinch of cumin

1/4 tsp cayenne pepper

Salt and pepper to taste


For the Spaghetti Squash

Preheat oven to 450°F.

Cut squashes in half, sprinkle a little salt on each half and place cut side down on a baking sheet.

Bake for 15 to 20 minutes or until skin can be easily pierced with a fork.

Once out of the oven, flip each squash piece over to release steam.

Let cool for about five minutes and pull strands away from the skin using a fork.

Set squash shells and spaghetti to the side.

For the mushroom ragu

Heat olive oil in a skillet over medium-high heat. Stir in mushrooms and salt.

Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown.

Add butter and shallots. Stir while cooking, until mushrooms are caramelized.

Drizzle in Cognac; continue stirring until liquid evaporates.

Stir in vegetable broth, salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender; set aside.

For the spicy chickpeas

Preheat oven to 400°F.

Pat chickpeas dry.

Mix chickpeas, oil, cumin, cayenne pepper, and salt/pepper in a bowl.

Spread chickpeas on a baking sheet.

Roast for 25 minutes, then turn heat off.

Keep chickpeas in the oven until cool for crispiest results.

Once cool, crush chickpeas by hand or in blender on pulse.


Take empty acorn squash shells and spread 1/4 c of ricotta in each. Fill with spaghetti squash and mushroom ragù, then top with crushed spicy chickpeas. Drizzle with maple syrup.


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