Autumn Stuffed Acorn Squash


Add acorn squash to your dinner staples!

This recipe is FAST, but oh so delicious! Acorn squash has a creamy texture and a mild flavor, the perfect pairing for the rich and caramelized mushrooms that are topped upon this tender squash.

Difficulty: Beginner Prep Time 15 min Cook Time 30 min Total Time 45 mins
Servings: 2
Best Season: Suitable throughout the year

You Need

To make the sausage for the filling


Cook acorn squash

    • Preheat oven to 400 degrees.
    • Cut acorn squash in half, and season with salt, pepper, and a drizzle of avocado oil.
    • Bake, cut side down for 30-40 minutes.
    You'll know when the squash is done because a knife or fork will easily pierce through the skin and flesh. Cooking this cut side down allows for the squash to steam, and will keep the flesh moist and from drying out.

Make mushroom walnut filling

    • Heat oil in a medium skillet over medium low heat.
    • Add shallot and garlic. Sprinkle with salt and cook for 5 minutes. 
    • Add mushrooms and a tad bit more salt.
    • Monitor the heat as you stir the vegetables. You don't want anything to stick. Reduce heat as necessary.
    • Continue to cook until the mushrooms have reduced in size and have taken on a deeper color. 
    • The more you cook the mushrooms, the more water they will release, and they will have an even more delicious flavor. 
    • Cook the mushrooms for about 10-15 minutes.
    Other ideas for fat here other than avocado oil include: duck fat (will give this filling an even more incredible flavor) or bacon fat.
Keywords: acorn squash, mushrooms, vegan, fast dinner ideas, sausage, turkey, meatless, stuffed squash, easy dinner ideas, fall recipes
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