Mushroom, Apple, and Walnut Stuffed Acorn Squash

READY IN: 55mins


  • 4
    acorn squash, small to medium-sized
  • 2
    tablespoons olive oil
  • 8
    ounces fresh mixed mushrooms, coarsely chopped (portabella, shiitake, oyster)
  • 2
    celery ribs, thinly diced
  • 2
    ontario apples, peeled and finely diced
  • 3
    tablespoons butter
  • 1
    tablespoon fresh sage leaf, finely chopped
  • 1
    cup vegetable stock
  • 12
    cup walnuts, roughly chopped
  • 1
    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


  • 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.