These savoury stuffed squash are an easy accompaniment to a festive meal or casual weeknight dinner. Meaty mushrooms add beautiful texture to the stuffing while apples add a layer of tartness and bite.
small loaf of day old sourdough bread (approximately 5 cups) or 1 small French bread, cut into 1/4 inch cubes (approximately 5 cups)
salt and pepper
Serving Size: 1 (291) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 115 g48 %
Total Fat 12.8 g19 %
Saturated Fat 3.7 g18 %
Cholesterol 11.4 mg
Sodium 73.7 mg
Dietary Fiber 5.1 g20 %
Sugars 5.2 g20 %
Protein 3.5 g
Preheat oven to 350°F (175°C). Cut acorn squash in half lengthwise. Remove the seeds and season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
Meanwhile, in a large saucepan heat olive oil. Add mushrooms and sauté for 3 to 4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. Add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands, toss the bread until it's well coated and most of the stock is absorbed.
Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half and spoon into the cavity of each squash until filled. Return to 350°F (175°C) oven and bake until stuffing is golden brown, approximately 15 to 20 minutes. Serve hot alongside a festive ham or weeknight roast chicken.
Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.