The transition from summer to fall is a culinary delight for many, as it brings forth a rich tapestry of flavors and ingredients that are unique to the season. Among the most cherished of these autumnal treasures is the acorn squash. With its distinct, ribbed exterior and deep green hue, it's a visual treat that promises a world of culinary possibilities. Its flesh, tender when roasted and subtly sweet, pairs beautifully with a range of ingredients, making it a versatile choice for many a fall dish.
In this recipe, we've chosen to highlight the acorn squash in all its glory, using it as a vessel for a hearty, savory filling. The earthy tones of mushrooms, combined with the fresh, green vibrancy of spinach, create a filling that's both flavorful and texturally diverse. Every bite offers a delightful contrast between the soft, sweet squash and the robust filling. And while the dish is rich in flavors, it's surprisingly light, making it perfect for those chilly evenings when you crave something comforting but not overly heavy.
This dish is not just about flavors, though. It's a celebration of textures. The tender flesh of the roasted acorn squash, the slight bite of the sautéed mushrooms, and the softness of wilted spinach come together in a harmonious blend. It's a dish that invites you to slow down, savor each bite, and truly appreciate the culinary wonders that the fall season brings.
Whether you're a seasoned chef or someone just starting out in the kitchen, this recipe is a testament to the fact that sometimes, the simplest ingredients, when paired thoughtfully, can create a dish that's greater than the sum of its parts. It's a celebration of fall, of the joys of cooking, and of the pleasure that comes from enjoying a meal made with love and care.
AuthorJames EwenCategoryMainsDifficultyIntermediateEmbrace the flavors of fall with our Mushroom and Spinach Stuffed Acorn Squash. This hearty dish combines earthy mushrooms, fresh spinach, and the nutty richness of acorn squash, creating a symphony of textures and tastes that epitomize the season.
Preheat your oven to 375°F (190°C).
Place the acorn squash halves on a baking sheet, drizzle with a tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 30-35 minutes, or until the flesh is tender.
While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until translucent.
Add the mushrooms to the skillet and cook until they release their moisture and become golden brown.
Stir in the spinach, allowing it to wilt from the heat of the mushrooms. Season with salt and pepper.
Once the squash is done roasting, remove it from the oven and let it cool slightly. Carefully scoop out some of the flesh, making sure to leave a thick border to maintain its shape.
Mix the scooped-out squash flesh with the mushroom and spinach mixture. Add the Parmesan cheese if using, and mix well.
Stuff each acorn squash half with the mixture, pressing down gently to pack the filling.
Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the top is golden brown.
Garnish with fresh thyme before serving.
Serving Size 1 half
Servings 4
- Amount Per Serving
- Calories 180
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 30g10%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 375°F (190°C).
Place the acorn squash halves on a baking sheet, drizzle with a tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 30-35 minutes, or until the flesh is tender.
While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until translucent.
Add the mushrooms to the skillet and cook until they release their moisture and become golden brown.
Stir in the spinach, allowing it to wilt from the heat of the mushrooms. Season with salt and pepper.
Once the squash is done roasting, remove it from the oven and let it cool slightly. Carefully scoop out some of the flesh, making sure to leave a thick border to maintain its shape.
Mix the scooped-out squash flesh with the mushroom and spinach mixture. Add the Parmesan cheese if using, and mix well.
Stuff each acorn squash half with the mixture, pressing down gently to pack the filling.
Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the top is golden brown.
Garnish with fresh thyme before serving.
