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Epicurious

Stuffed Squash With Preserved-Lemon Gravy

3.9

(7)

A serving of Stuffed Squash with Preserved Lemon Gravy.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

Inspired by Moroccan tagine, this vegan holiday centerpiece is stuffed with dried fruit, hearty barley, and fragrant spices. Charring the olives and vegetables gives the stuffing robust, savory flavor. Depending on the size of your squash, there may be additional stuffing that won’t fit. Bake it alongside and then spoon it around the base of the cooked squash to garnish the platter at Thanksgiving or throughout the fall and winter.

To serve, I like to carve big fat wedges and douse them with a bright, salty gravy flavored with garlic and preserved lemon paste (you can purée whole preserved lemons with a little brine if you can’t find the paste). Then I sprinkle toasted walnuts over for crunch and fresh herbs to give the dish a little more lift.

What you’ll need

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