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.
Provided by Mary Jenny
Categories Vegetable
Time 55m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 597.2, Fat 15.1, SaturatedFat 4.3, Cholesterol 11.4, Sodium 709.8, Carbohydrate 102.3, Fiber 8.1, Sugar 8.4, Protein 18.1
MUSHROOM, APPLE, AND WALNUT STUFFED ACORN SQUASH
These savoury stuffed squash are an easy accompaniment to a festive meal or casual weeknight dinner. Meaty mushrooms add beautiful texture to the stuffing while apples add a layer of tartness and bite.
Provided by Mary Jenny
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
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
APPLE-STUFFED ACORN SQUASH
This is the most incredible recipe that I make every Thanksgiving.
Provided by cksmom1
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
- Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
- While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
- Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 51 g, Cholesterol 29.7 mg, Fat 13.2 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 228.7 mg, Sugar 24.8 g
MUSHROOM, APPLE, AND WALNUT STUFFED ACORN SQUASH
Number Of Ingredients 11
Steps:
- 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.
- Serve hot alongside a festive ham or weeknight roast chicken.
- 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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- 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.
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- 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.
- 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.
- 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.
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- Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on baking sheet lined with parchment. Bake about 30 minutes 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.
- 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.
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