Stuffed Acorn Squash With Mushroom Gravy

5.0(241)

This stuffed squash is a favorite of the family of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The couple brings this dish to Thanksgiving dinner, but we think it would make a great vegetarian centerpiece anytime, from fall to spring.

by Tara Parker-Pope

Open original recipe

SouthernDinner, Side Dish

Servings

(2–3)

Total time

Calories / serving

337 kcal

Ingredients (13)

serves

1 tablespoon unsalted butterbutter
1/2 cup finely diced celerycelery
1 cup finely diced white onion (about 1 small)onion
1 vegetable bouillon cube
1/4 cup white wine (like Pinot Grigio)
1 cup chanterelles, torn into strips
1/4 cup finely diced dried apricotsapricot
Sea salt flakes and cracked black pepper (to taste)
2 cups brioche or good-quality white bread, torn into piecesbread
2 large eggs (beaten)egg
1 large acorn squash (or two small)
1 tablespoon olive oilolive-oil
Miracle Mushroom Gravy (see recipe)

Instructions (4 steps)

01Preheat oven to 375 degrees. In a medium pan over medium heat, melt the butter and then sauté the celery, onion and bouillon cube until lightly browned. Deglaze the pan with the wine, and reduce until most of the liquid has evaporated.
02Add the chanterelles and apricots to the pan and warm through. Add salt and pepper. Chill the mushroom mixture thoroughly. In a large bowl, mix the bread, eggs and the cooled vegetable mixture.

03Using a sharp kitchen knife (and plenty of caution), trim the stem end off of the squash and cut the squash into 3/4 inch rings. You should be able to get 4 rings out of a large acorn squash. Discard the stem end and bottom piece. Using a spoon, scrape the seeds and membrane out of the squash and discard. Lay the squash rings out on a large parchment-lined baking sheet and drizzle slices of squash with olive oil. Bake for 15 minutes.

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Rich recipe — supports nutrition-aware planning.