Roasted Acorn Squash Stuffed with Mushroom and Sage recipe
|Cook time||45 minutes|
|Total time||45 minutes|
|Meal type||Lunch, Main Dish|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 2 teaspoons sage (fresh, finely chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper (fresh)
- 6 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 large portobello mushroom (chopped)
- 1 small onion (chopped)
- 1 medium acorn squash
- 1 pinch red pepper flakes
Preheat oven to 230°C / 450°F / Gas Mark 8.
Cut the ends of the squash.
Cut the squash in half and scoop out the unwanted pulp and seeds.
Brush each half with olive oil and 3/4 tsp. salt and 1/2 tsp. black pepper.
Place both halves face down on a baking sheet and bake until the flesh is tender about 25-30 min.
While the squash is baking, heat the olive oil in a medium pan over medium-high heat.
Add the onions and garlic and sauté for 2 min. until onions are translucent.
Add the mushroom, sage, 1/4 tsp. salt and pepper flakes (optional) and sauté until mushrooms are soft, about 5 min.
When the squash is done, remove from the oven.
Flip over the halves and set aside.
Fill the baked squash halves with the mushroom-sage mixture and bake the halves for another 5-7 minutes.
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