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Roasted Acorn Squash Stuffed with Mushroom and Sage recipe

Roasted Acorn Squash Stuffed with Mushroom and Sage recipe
Serves 1-2
Prep time None
Cook time 45 minutes
Total time 45 minutes
Meal type Lunch, Main Dish
Misc Serve Hot
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Ingredients

Imperial | Metric | USA

Converted from metric

Optional

  • 1 pinch red pepper flakes

Directions

Step 1

Preheat oven to 230°C / 450°F / Gas Mark 8.

Step 2

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.

Step 3

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.

Step 4

When the squash is done, remove from the oven.

Flip over the halves and set aside.

Step 5

Fill the baked squash halves with the mushroom-sage mixture and bake the halves for another 5-7 minutes.

Post a comment

If you have tried this roasted acorn squash stuffed with mushroom and sage recipe, what did you think of it?

e.g. Were the instructions easy to follow, did it taste okay, any disasters?

  • veniceparrish
    I didn' t turn the squash upside down; I just put a pat of butter in the cavity and baked it the way I usually do. My only "complaint" is that I wish the ingredients were put in order of use.
    Posted by veniceparrish on 22 March 2013 00:16

Would you tweak this roasted acorn squash stuffed with mushroom and sage recipe? If so, how?

e.g. Add half a chopped onion, use less butter, shake not stir...