Best Mushroom Apple And Walnut Stuffed Acorn Squash Recipes

Mushroom, Apple, and Walnut Stuffed Acorn Squash image

Provided by Mary Jenny

Categories < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

4 acorn squash, small to medium-sized
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 small loaf of day old sourdough bread (approximately 5 cups) or 1 small French bread, cut into 1/4 inch cubes (approximately 5 cups)
salt and pepper

Steps:

Preheat oven to 350°F (175°C). Cut acorn squash in half lengthwise. Remove the seeds and 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 saucepan heat olive oil. Add mushrooms and sauté for 3 to 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. 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's well coated and most of the stock is absorbed.
Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half and spoon into the cavity of each squash until filled. Return to 350°F (175°C) oven and bake until stuffing is golden brown, approximately 15 to 20 minutes. Serve hot alongside a festive ham or weeknight roast chicken.
Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.

Nutrition Facts : Calories 238.9, Fat 12.8, SaturatedFat 3.7, Cholesterol 11.4, Sodium 73.7, Carbohydrate 32.3, Fiber 5.1, Sugar 5.2, Protein 3.5

Mushroom, Apple, and Walnut Stuffed Acorn Squash image

Number Of Ingredients 11

4 small to medium-sized acorn squash
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
1 small loaf of day old sourdough or French bread, cut into 1/4 inch cubes (approximately 5 cups)
1 Salt and pepper

Steps:

Preheat oven to 350°F (175°C). Cut acorn squash in half lengthwise. Remove the seeds and 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 saucepan heat olive oil. Add mushrooms and sauté for 3 to 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. 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's well coated and most of the stock is absorbed.
Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half and spoon into the cavity of each squash until filled. Return to 350°F (175°C) oven and bake until stuffing is golden brown, approximately 15 to 20 minutes. Serve hot alongside a festive ham or weeknight roast chicken.