• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

Mushroom, Apple, and Walnut Stuffed Acorn Squash

These savoury Mushroom, Apple, and Walnut Stuffed Acorn 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. It’s very veg-friendly and can be adapted to accommodate completely plant-based guests!

Mushroom, Apple, and Walnut Stuffed Acorn Squash

10 minPrep Time

45 minCook Time

55 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 4 small-medium sized acorn squash, seeded, cut in half lengthwise
  • Salt and pepper to taste
  • 2 tbsp (30 mL) olive oil
  • 8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
  • 2 celery stalks, thinly diced
  • 2 Ontario apples*, peeled and finely diced
  • 3 tbsp (45 mL) butter
  • 1 tbsp (15 mL) fresh sage leaves, finely chopped
  • 1 cup (250 mL) vegetable stock
  • 1/2 cup (125 mL) walnuts, roughly chopped
  • 5 cups (approx) (1.25 L) 1 small loaf of day-old sourdough or French bread, cut into ¼ inch cubes

Instructions

  1. Preheat oven to 350°F/175°C.
  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.
  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.
  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.
  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.
  6. Serve hot alongside a festive ham or weeknight roast chicken.

Notes

*Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.

7.8.1.2
337
https://producemadesimple.ca/mushroom-apple-walnut-stuffed-acorn-squash/

This recipe is kindly provided by our featured member, Ontario Apple Growers.

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology