Mushroom Stuffed Acorn Squash

Serves 4 · 20 min prep · 45 min cook

Ingredients

• 2 medium acorn squash
• 12 oz mixed fresh mushrooms (cremini, oyster, chanterelle if available)
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 8 fresh sage leaves
• 1 tsp leaves fresh thyme
• 1.5 cups cooked farro or quinoa
• 3 tbsp extra-virgin olive oil
• 1/3 cup vegetable broth
• 1/3 cup chopped toasted walnuts
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp apple cider vinegar

Instructions

1. 1Preheat the oven to 400°F. Halve the acorn squash lengthwise, scoop out seeds, and score the flesh lightly with a knife in a crosshatch pattern.
2. 2Brush the cut sides with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined sheet pan; roast 25 minutes until the flesh starts to soften.
3. 3Meanwhile finely dice the onion and celery, mince the garlic, and chop the sage; wipe and finely chop the mushrooms so they cook down into a cohesive filling.
4. 4Heat a large skillet over medium heat with remaining olive oil; add onion and celery and cook until softened and lightly golden, about 6 minutes.
5. 5Add the mushrooms and salt; cook, stirring occasionally, until they release liquid and it evaporates and the pieces brown, 8 to 10 minutes.
6. 6Stir in garlic, sage, and thyme and cook 1 minute more until fragrant; add the cooked farro, broth, and vinegar and simmer until the mixture is moist but not soupy, about 2 minutes.
7. 7Fold in most of the walnuts, taste, and adjust seasoning so the filling is savory and bright.
8. 8Flip the squash halves cut-side up; mound the mushroom-farro filling into each cavity, packing gently.
9. 9Return the pan to the oven and roast another 15 to 18 minutes until the squash is fork-tender and the tops of the filling are lightly toasted.
10. 10Rest 5 minutes, then finish with remaining walnuts and a grind of black pepper before serving as a complete dinner plate.