Roasted Mushroom Stuffed Squash

Acorn squash earned its name from its nut-like shape, and roasting it cut-side down draws out deep sweetness. This sheet-pan dinner fills the tender halves with savory mushrooms, Honeycrisp apple, quinoa, and sage for a cozy American autumn plate.

Serves 4 · 20 min prep · 50 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 52g carbs
• 20g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 1 lb mixed mushrooms (cremini and shiitake)
• 1 large Honeycrisp apple
• 1 large shallot
• 3 garlic cloves
• 1.5 cups cooked quinoa
• 1/3 cup chopped walnuts
• 8 fresh sage leaves
• 1 tbsp fresh thyme leaves
• 4 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon
• 1/4 cup optional grated Parmesan

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed sheet pan with parchment. Halve the acorn squash lengthwise and scoop out the seeds and strings.
2. 2Brush the cut sides of the squash with olive oil and season with salt and pepper. Place cut-side down on the sheet pan and roast until the flesh is fork-tender and the edges caramelize, 30 to 35 minutes.
3. 3While the squash roasts, wipe and roughly chop the mushrooms. Dice the apple into small cubes with the peel left on. Finely chop the shallot and mince the garlic. Tear the sage leaves.
4. 4Heat a large skillet over medium-high heat with olive oil. Add the mushrooms and cook undisturbed for 2 minutes, then stir and continue until deeply browned and any liquid evaporates, 7 to 8 minutes.
5. 5Push mushrooms aside, add a splash more oil if the pan is dry, and sauté the shallot until soft, about 2 minutes. Stir in garlic, sage, and thyme and cook until fragrant, 30 seconds.
6. 6Add the diced apple, cooked quinoa, chopped walnuts, maple syrup, apple cider vinegar, cinnamon, and remaining salt and pepper. Toss everything together over medium heat just until the apple softens slightly and the mixture is hot and cohesive, 3 to 4 minutes. Taste and adjust seasoning.
7. 7Remove the squash from the oven and carefully flip the halves cut-side up. If the cavities are shallow, scoop a little flesh to create more room, then mash that flesh lightly into the mushroom-apple filling.
8. 8Mound the warm filling generously into each squash half, packing it gently. Return the sheet pan to the oven and roast until the tops are lightly toasted and everything is steaming hot, 10 to 12 minutes.
9. 9If using Parmesan, sprinkle it over the stuffed squash in the last 3 minutes so it melts and browns.
10. 10Let the stuffed squash rest 3 minutes out of the oven so the filling sets. Serve each half as a complete dinner plate, spooning any pan juices over the top.