Method

• Roast the squash. Preheat oven to 400 °F / 205 °C. Brush insides of acorn squash with oil, season generously with salt and pepper, and arrange cut-side down on a sheet tray with the lids alongside. Roast 35–45 minutes, until tender and caramelized. (If it isn’t browned, it isn’t ready.)
• Cook the rice. Combine rice, water, and salt in a saucepan. Bring to a simmer, cover, and cook 15 minutes. Remove from heat, let rest 10 minutes, then fold in seasoned rice vinegar.
• Crisp the chestnuts. In a skillet, heat a shallow layer of neutral oil. Fry chopped chestnuts 2–3 minutes, until blistered and crunchy. Drain on paper towels and season with sea salt.
• Build the filling. In a hot skillet with neutral oil, sear maitake mushrooms until crisped. Add celery, serrano, and garlic; cook 1 minute. Stir in soy sauce and maple syrup. Remove from heat, then fold in cooked rice, sesame oil, and scallions. Taste and adjust seasoning.
• Assemble & bake. Fill roasted squash with the rice-mushroom mixture and top with crispy chestnuts. Return to the oven for 5–7 minutes to heat through.
• Serve. Finish with toasted sesame seeds, extra scallions, and a spoonful of chili crisp. Serve with lids perched or leaned for effect.