Roasted Acorn Squash Stuffed w/ Mushroom & Sage

Roasted Acorn Squash Stuffed w/ Mushroom & Sage

This recipe makes 2 servings.

  • 1 medium acorn squash
  • 3/4 tsp./4 ml. plus 1/4 tsp./1 ml. sea salt
  • 1/2 tsp./2 ml. fresh ground black pepper
  • 6 Tbsp./90 ml. olive oil, plus extra for brushing
  • 2 garlic cloves, minced
  • 1 large portabella mushroom, chopped
  • 1 small onion, chopped
  • 2 tsp fresh sage, finely chopped (I used dried)
  • pinch red pepper flakes, optional


  1. Preheat oven to 450°F/250°C.
  2. Trim off each end of the squash.
  3. Stand the squash upright and halve lengthwise.
  4. Scoop out the pulp and the seeds and discard.
  5. Brush each squash half with olive oil, and then sprinkle with 3/4 tsp. salt and the black pepper.
  6. Arrange cut sides down on a baking sheet lined with parchment paper (I used foil)
  7.  Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes.
  8. Remove from the oven, flip the squash halves over and set aside.
  9. While the squash roasts, heat the olive oil in a medium saucepan over medium high heat.
  10. Add the onions and garlic and sauté 2 minutes, or until the onions begin to turn translucent.
  11. Add the mushrooms, sage, 1/4 tsp./1.25 g salt and the red pepper flakes (if using), and sauté until the mushrooms begin to soften, about 5 minutes.
  12. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.

I’d add another mushroom the next time I make it. Relatively easy recipe and delicious. You can get super-creative with the “stuffing.” I’ll definitely be making this again.


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