Pretty acorn squash shells overflow with a hearty blend of apples, onions, chickpeas, kidney beans, dried apricots and cranberries, seasoned with fresh thyme and baked with a little wine and honey until meltingly tender: this eye-catching recipe just sums up the glorious flavors and colors of the autumn season.

The perfect answer for a festive meatless Thanksgiving main dish or as a sumptuous side fit for any autumn feast, Autumn Cornucopia Squash is easy to make ahead to bake on the day. Either way, it is sure to be the star of the show.

INGREDIENTS

2 tablespoons olive oil
2 medium onions, sliced thinly
1 15.5-ounce can chickpeas, drained
3 cups canned red kidney beans, drained and rinsed
2 tart apples (Granny Smiths are perfect), cored and chopped
1 cup dried cranberries
1 cup dried apricots, snipped into 1/2-inch pieces
1/2 cup port, brandy, dry white wine, or red wine
1/4 cup honey
1 tablespoon fresh thyme leaves
salt and freshly-round black pepper, to taste
8 small acorn squashes (about 1 pound each), with top third cut off and reserved for lids, seeds removed
fresh thyme sprigs for garnish

1. In a large heavy-bottomed skillet over medium-high heat, heat the oil and add onions, sautéing until medium-brown (about 10 minutes). Add chickpeas, kidney beans, apples, dried fruits, port and honey, and bring to a simmer. Remove from heat.

2. Add thyme leaves, salt, and freshly-ground pepper to taste. (This filling may be kept covered and refrigerated for up to 3 days.)

3. Preheat oven to 350F. Stuff squash halves with filling and place on a baking tray. Bake uncovered for 25 minutes. Then cover with squash-top lids and bake 20 to 30 more minutes, until squashes are tender.

4. Garnish with thyme sprigs and serve.

Serves 8.