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BlueSchmoo

Reboot - Meal - Roasted Acorn Squash Stuffed with Mushroom and Sage

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1 med Acorn Squash
  • 1 tsp Sea Salt
  • 1/2 tsp fresh ground Black Pepper
  • 6 tbsp Olive Oil (plus extra for brushing)
  • 2 Garlic cloves (minced)
  • 1 lg Portobello Mushroom (chopped)
  • 1 small Onion (chopped)
  • 2 tsp Fresh Sage (finely chopped)
  • Pinch Red Pepper Flakes (optional)

Details

Servings 1

Preparation

Step 1

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 ¾ tsp salt and ½ tsp black
pepper. Arrange cut sides down on a baking sheet lined with
parchment paper. 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 saute 2
minutes, or until the onions begin to turn translucent. Add the
mushrooms, sage, ¼ tsp salt and the red pepper flakes (if using),
and saute 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

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