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
- Preheat oven to 450°F/250°C.
- Trim off each end of the squash.
- Stand the squash upright and halve lengthwise.
- Scoop out the pulp and the seeds and discard.
- Brush each squash half with olive oil, and then sprinkle with 3/4 tsp. salt and the black pepper.
- Arrange cut sides down on a baking sheet lined with parchment paper (I used foil)
- Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes.
- Remove from the oven, flip the squash halves over and set aside.
- While the squash roasts, heat the olive oil in a medium saucepan over medium high heat.
- Add the onions and garlic and sauté 2 minutes, or until the onions begin to turn translucent.
- 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.
- 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.