Recipes | Mushroom, Apple, and Walnut Stuffed Acorn Squash
Mushroom, Apple, and Walnut Stuffed Acorn Squash
These savoury stuffed squash are an easy accompaniment to a festive meal or casual weeknight dinner. The meaty mushrooms add beautiful texture to the stuffing, while the apples add a layer of tartness and bite.
Ingredients
Servings
- 4 Small-Medium Sized Acorn Squash, Seeded, Cut in Half Lengthwise
- 2 Tbsp. Olive Oil
- 8 Oz. Fresh Mixed Mushrooms (Portabella, Siitake, Oyster), Coarsely Chopped
- 2 Celery Stalks, Thinly Diced
- 2 Ontario Apples, Peeled and Finely Diced
- 3 Tbsp. Butter
- 1 Tbsp. Fresh Sage Leaves, Finely Chopped
- 1 Cup Vegetable Stock
- 1/2 Cup Walnuts, Roughly Chopped
- 5 Cups (Approx.) 1 Small Loaf of Day-Old Sourdough or French Bread, Cut Into 1/2 Inch Cubes
Instructions
Step 1
Preheat oven to 350°F/175°C.Step 2
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.Step 3
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.Step 4
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.Step 5
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.Step 6
Serve hot alongside a festive ham or weeknight roast chicken.
Variety Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.
