Mushroom, Apple, and Walnut Stuffed Acorn Squash
photo by Mary Jenny
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 4 small-medium sized acorn squash, seeded, cut in half lengthwise
- 1 pinch salt and pepper
- 2 tablespoons olive oil
- 8 ounces fresh mixed mushrooms, coarsely chopped (portabella, shiitake, oyster)
- 2 celery ribs, thinly diced
- 2 ontario apples, peeled and finely diced
- 3 tablespoons butter
- 1 tablespoon fresh sage leaf, finely chopped
- 1 cup vegetable stock
- 1⁄2 cup walnuts, roughly chopped
- 1 loaf sourdough bread, cut into cubes
directions
- Preheat oven to 350°F/175°C.
- Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
- Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and sauté for 3-4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
- Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed.
- Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350°F/175°C oven and bake until stuffing is golden brown, approximately 15-20 minutes.
- Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.
- More recipes featuring fresh local ingredients are available at mushrooms.ca.
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RECIPE SUBMITTED BY
Mary Jenny
Canada